6 pieces Cooked Bacon, crumbled.

1 ½ cups All purpose, organic flour

1 tsp salt

2 tsp baking powder

2 tsp granulated garlic

½ cup salted butter cold

1 cup Shredded Cheddar Cheese

⅓ cup Green onion chopped

1 tbsp Honey

1 cup Sourdough discard

⅓ cup heavy cream

Flaky salt for topping

● Instructions

Preheat your oven to 425℉

In a large mixing bowl, combine the flour, salt, granulated garlic and baking powder

Cut cold butter into small cubes. You want to make sure the butter is really nice and

cold for this step. Using a pastry blender, cut the butter into the dry ingredients until

the butter is fully coated in dry ingredients and is broken down into very small pieces.

Add in the crumbled bacon, shredded cheese and green onion. Mix until the

toppings/additions are coated in the dry ingredients.

Add the sourdough discard and the honey. Mix until the wet ingredients are evenly

distributed.

Add up to ⅓ of the heavy cream into the mixture. You want a consistency similar to

cookie dough, you do not want it to be too runny at all.

Shape the dough into a disc. If you are planning to cold ferment, wrap the dough in

plastic wrap and refrigerate for up to 24 hours. If you do not wish to cold ferment,

place the disc on a parchment paper lined baking sheet and let it rest in the fridge for

30 minutes.

On the cookie sheet, cut the dough with a bench scrape into 8 pieces. You want to

cut this like a pizza or pie. Leave the scones in a circle to bake. Brush the tops with

heavy cream.

Bake the scones for 30 minutes, or until tops are golden brown.

Let the scones rest at least 10 minutes. Sprinkle with flaky salt and enjoy!

Lemon Cream Cheese Muffins (with Potato Flake