I was speaking with Susie from Susie Scones and asked her a question. Has she ever done a savory scone? Well, she was intrigued by the thought of having something like that at the Warrenton Farmers Market. I decided not to wait for that day. (Susie will make one that will put me to shame.) Here is a quick rundown: maple glazed bacon, thyme, rosemary, more maple syrup, and some aged cheddar cheese. I hope you like it.

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup whipping cream
4 tablespoons maple syrup, divided
1 teaspoon thyme
1 teaspoon rosemary
4 strips bacon
1/2 cup cheddar cheese
3 tablespoons butter, melted.

Fry bacon in oven using 1/2 of maple syrup to coat both sides. Let cool. Chop fine.

Chop and de-stem rosemary and thyme and chop fine.

Dice cheese small.

Heat oven to 425.

In a bowl add flour, baking powder, salt, herbs, and sugar and mix with a whisk.

Add cream and second half of maple syrup.

Mix by hand until liquid is absorbed and dough comes together.

Place dough on a floured counter. Kneed four times then add 1/3 of bacon and cheese. Fold and kneed 3 times. Repeat until all bacon and cheese.

Flatten dough into 3/4 inch high 8 inch round with fingers.

Make slits in dough to make 8 scones.

Place on a parchment lined baking sheet.

Brush top with butter.

Bake for 25-30 minutes.