and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. This week we're getting ready for Easter with a delicious Cheddar Apple Bacon Scone from Vesta Bakery in Westerly. Allyson Mansfield, the pastry chef and owner of Vesta Bakery, shows us how to put together this sweet and savory scone. Check out the video and recipe below.


- 4 1/2 cups all-purpose flour

- 1/2 cup sugar

- 1 tablespoon plus 1 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 12 ounces unsalted butter, chilled 

- 6 slices bacon, cooked and chopped

- 2 granny smith apples, peeled, cored and diced

- 1 cup shredded Cheddar cheese

- 1 3/4 cups buttermilk, chilled

- 1 egg

Preheat oven to 350 degrees.

Sift together dry ingredients in a large mixing bowl. 

Shred butter with a box grater into the dry ingredients, tossing to coat butter with flour. Use a bowl scraper to incorporate the butter into the flour mixture. 

Add bacon, apples and cheddar cheese, stir to mix.

Add buttermilk, stir just until combined. Pour out onto floured surface and knead briefly.

Roll to 3/4-inch thickness. Cut dough with a 3 1/2-inch biscuit cutter. Reroll scraps and make more scones until dough is gone. 

Place scones on a baking sheet and brush each with egg wash, made with egg mixed with two tablespoons water.

Bake for 20-25 minutes until nicely browned.

Prep Time: 30 minutes

Cook Time: 20-25 minutes

Makes: 16, 3 1/2-inch scones