My brother‑in‑law and I have a playful love–hate relationship. We tease each other constantly, and poking the bear is one of my favorite pastimes. Years ago at Thanksgiving he mentioned he prefers ham to turkey. Ever since, our mother‑in‑law makes sure there’s a ham for him every holiday. Teasing him became a tradition, and each Christmas I send him a holiday ham. He pretends to be annoyed, but he clearly loves it.
This year we were visiting Portland for his birthday. Instead of cake, I went savory. Staying in a small Airbnb with limited kitchen tools meant I needed a recipe that used minimal equipment — a bowl, a fork and my hands.
Scones are easy, and when you add pork they become a truly Pacific Northwest‑style savory treat. I developed a recipe for Smoked Cheddar Pancetta Scones as a birthday surprise for my ham‑loving brother‑in‑law. Pancetta, a cured pork product closely related to ham and similar to Italian bacon, played the pig role perfectly. Smoked cheddar adds deep savory notes that pair well with a robust, bearded man. Freshly ground black pepper gives a bright kick, and chopped chives add a grassy, herbaceous lift against the rich, buttery scone.
When I handed him the scones at his whiskey tasting party, he asked if there was ham inside, hugged me and said, “F*ck you, Becky.” Exactly the reaction I wanted. He loves the ham joke — and he loves ham — and the scones were a hit.
Cheddar Pancetta Scones
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- Author: Baking The Goods
- Total Time: 40 minutes
- Yield: 12
Description
A savory scone filled with smoked cheddar, crispy pancetta, freshly ground black pepper and bright chives — perfect for breakfast or brunch when you want bold, comforting flavors.
Ingredients
- pancetta – 1 cup (diced)
- all purpose flour – 2 ½ cups
- butter – ½ cup (cold and cubed)
- smoked cheddar cheese – 1 cup (grated)
- cream or buttermilk – ½ cup
- eggs – 2 large
- baking powder – 1 tablespoon
- salt – ½ teaspoon
- chives – ¼ cup finely chopped
- black pepper – 1 teaspoon
Instructions
- Fry the diced pancetta in a skillet over medium‑high heat until crispy. Drain and set aside to cool.
- In a large bowl whisk together the flour, baking powder, salt and black pepper.
- Cut the cold butter into ¼”–½” cubes. Use your hands, a pastry cutter or a stand mixer on low to work the butter into the flour until the pieces resemble almonds.
- Stir in the cooled pancetta, grated smoked cheddar and chopped chives until evenly distributed.
- Whisk the eggs and cream (or buttermilk) together. Add about two‑thirds of the liquid to the dry mixture and gently combine until the dough starts to come together, then add the remaining liquid. Keep the dough scrappy and rough; that texture creates flaky scones.
- Scrape the bowl to incorporate any dry bits. Turn the dough onto a lightly floured surface — it should form a large, rough clump with some loose pieces.
- Gently gather the dough and pat it together so the top stays chunky and uneven. Form into two 3″–5″ disks for smaller scones, or one 7″–8″ disk for larger scones.
- Preheat the oven to 350°F (175°C).
- Cut each disk into six wedges and arrange them on baking sheets. Chill the scones on the sheet for 10–15 minutes while the oven preheats to help them hold their shape.
- Bake the small scones 20–25 minutes or larger scones 25–30 minutes, rotating pans halfway through, until golden brown and the cheese is bubbly.
- The finished scones should be golden with deep browning at the edges for a crunchy exterior and tender interior.
- Cool on a rack for at least 10 minutes before serving.
- Serve warm on their own or with a silky egg for a complete breakfast.
Notes
This recipe yields twelve small scones or six larger scones.
- Prep Time: 15 minutes
- Cook Time: 25 minutes