Hot Smoked Paprika Scone with Bacon Jam

Is your scone best left alone? Some might say yes, until they try this savory beauty with Sweet Smoked Paprika and Smoked Bacon Salt. Serve with a slather of Cochon Cannery Bacon Jam—technically optional, but just try to resist. A bacon-lovers dream come true!


2 cups all-purpose flour

1 Tbl baking powder

2 Tbl sugar

1 TblSweet Smoked Paprika

1 tspSmoked Bacon Salt

5 Tbl chilled, unsalted butter, cut into 1/4-inch cubes

1 cup grated sharp cheddar cheese

1 cup heavy cream, plus a little more for brushing the tops

Cochon Cannery Bacon Jam for serving


Preheat oven to 425°F. Place flour, baking powder, sugar, Sweet Smoked Paprika and Smoked Bacon Salt in the bowl of a food processor. Drop in the butter cubes and pulse 5-6 times. You’re looking to make a mixture of small lumpy pebbles of floury butter, some small, some slightly larger. Add the cheddar cheese. Pulse twice. Pour in the heavy cream all at once. Pulse just until a shaggy dough forms—there will still be dry, floury bits. 2. Transfer to countertop and knead dough by hand just until it comes together into a ball. Press down on the dough to form a disk about 8 inches wide and 3⁄4 inch in height. Use a biscuit cutter to cut scones. Press remaining scraps back into another piece and cutting until all of the dough has been used.

Place the scones on a parchment-lined baking sheet and brush with cream. Sprinkle with a little Smoked Bacon Salt. Bake until golden brown, about 10-12 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature with Cochon Cannery Bacon Jam.

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