The Ulster Fry is the quintessential dish of Northern Ireland, and it’s a carnivore’s dream: eggs, bacon, black and white puddings, plus two kinds of breads, with all the ingredients fried in bacon fat. Our scones take the best part of the Ulster Fry—bacon and the satisfying crunch of dough—and combines them into a portable treat.

Makes 12 to 14 scones

Preheat oven to 400˚F. Line two baking sheets with parchment paper.

In a large bowl, combine flour, baking powder and salt until well mixed. Using your fingers, combine butter with dry ingredients until mixture resembles a coarse meal. Add cheddar and bacon and stir well. Add milk and cream and stir until combined.

Dust flat surface and your hands with flour and remove dough from bowl. Knead gently and shape into a large circle that is about 3/4-inch thick. Using a 2 or 3-inch cookie cutter, cut dough into scones. (If you do not have a cookie cutter, you can either use a round glass or empty, cleaned metal can to shape scones.) Place circles on baking sheet and allow 1-inch between each scone. Brush each scone lightly with egg.

Gather scraps, reform into a circle that is ¾-inch thick, and repeat process with remaining dough.

Bake in oven until scones are a light golden brown, about 12 to 15 minutes. Serve warm with additional butter on side.