Our cousin Ken came to visit from Minnesota in May. He’s not only a fun-loving and hard-working guy, but he’s a genuine food lover.
So naturally, we’ve bonded.
On his visit last year, Ken promised to bring us a block of cheddar cheese aged for 8 years. Eight!
That’s right, cheese that may be older than your children.
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This spring, Ken delivered not one but three one-pound blocks of sunset gold cheese. Dense to lift and dry to the touch, this “old” cheese was not at all stinky {even in the good way some cheeses are}.
As a sharp cheddar lover, I sliced it up for a snack with apple, cooked it into a grilled cheese on crusty bread and grated it into an omelet.
It was wonderfully so tangy and creamy, there was no comparing this sharp cheddar to ordinary American cheddar.
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The highest honor I could pay to this ripe old cheese? This savory scone recipe: sharp cheddar, diced ham, fresh thyme folded into a flaky dough enriched with rye flour.
Cece, my 11-year-old baker thought it would be great to cut these scones with one of our decorative large cookie cutters. Then, we “stuffed” these breakfast scones with even more cheddar and bacon.
These sharp cheddar and bacon scones are a terrific all-in-one breakfast on the go. Or for taking on your next camping trip.
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I hope you enjoy one of these breakfast scones this summer in your free time somewhere in the great outdoors.
What’s your best to-go breakfast? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
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Sharp Cheddar & Bacon Scones
Ingredients
- 3 cups all-purpose flour
- 1/2 cup dark rye flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 sticks (1 cup) cold unsalted butter, cut into cubes
- 2 cups (about 1 pound) chopped cooked bacon, divided
- 1 1/2 cups (6 ounces) grated sharp cheddar, divided
- 1/4 cup fresh thyme leaves
- 1 1/4 cups buttermilk or combine plain yogurt with milk
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or use a silicone liner.
- Whisk the all-purpose flour, rye flour, baking powder, baking soda and salt in a large mixing bowl until blended.
- Cut the butter into the flour mixture using a pastry cutter, knives or your hands until the mixture is uniformly crumbly. Add 1 1/2 cups of the bacon, 1 cup of the cheese and thyme and toss lightly with your hands to distribute them throughout the mixture.
- Add the buttermilk and use a fork or your hands to mix the liquid into the flour. It will still be very crumbly. Use a spatula or your hands to press it into a loose dough, turning the bowl while continuing to press and fold, and gathering together as best you can.
- Turn the dough onto the counter and use a pastry blade to continue folding, pressing and gathering–a type of gentle kneading–5 to 6 more times. Use a rolling pin or your palms to form the dough into a rough round about 1 inch thick. Use a 2 1/2- to 3-inch biscuit or cookie cutter to cut the dough and place them on the prepared baking sheet.
- Use a floured finger to make a pocket in the center of each scone about 1/2 inch deep. Place a portion of the reserved bacon and cheddar into the pocket in each scone. Bake until light and springy in the centers and golden brown on the tops and bottoms, 18 to 20 minutes
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