Scone Week


Last year I made some North Umberland singin’ hinnies or

Welsh scones –with lavender.  Celia and Joanna and some

others made scones this week, as well, and so we (Celia,

mainly) proclaimed it Scone week.

Celia has a VERY good memory and she has posted a

 savory cheddar and onion scone.

I decided to share my Slovak scones, begonya- a bacon

or scrappling  savory scone that my grandmother used to

make for my mother when she was a little girl.

My mother never gave me this recipe until I was messing about

with different ingredients to go into a scone for a tea I was preparing.

I’m not sure of the spelling- it is pronounced with all short vowels,

be-gon-ya.  I love these for just plain snacking- or joined with a creamy

soup and salad for lunch.  Or warm and slathered with butter…. any way

you like them- with tomato slices and basil and cheese would be good,too!

Here’s the recipe-


1/2 pound bacon fried and chopped

2 cups all purpose flour

1 Tablespoon baking powder

1/2 tsp salt

5 Tablespoons margarine or butter

2/3 cup cold milk



Mix together flour,salt, and baking powder.  Cut in margarine or butter

until it looks like oatmeal.


  Add bacon. Stir.  Add milk.


Mix with fork, gently knead to blend for 1-2 minutes.

Pat down or roll on floured board to 1/2 inch thick.


Cut on angle to make diamond shapes.

Place on ungreased baking sheet ( I use parchment paper)

and bake in preheated oven at 450 F for 12-14 minutes.


16 thoughts on “Scone Week

  1. I can get bossy like that sometimes.. 😉

    Heidi, they look scrumptious! Love the idea of scones studded with fried bacon, and especially love the name which sounds to me like the flowering plant – maybe it’s time to make begonya when the begonias flower? 🙂

    Mind you, I don’t know if begonias are flowering in the second week of August…

    • I don’t think you’re bossy- I think you are fun and sweet and smart and so very dear!
      I really don’t know much about the background or name- only that my mother said her mother used to make them for her. She was so happy when I made them- every time!
      And the begonias? They ARE flowering!

  2. Hi Heidi,

    These look wonderful. I’m going to make some this week. Just need to get some bacon . . .

    I couldn’t tell from the pictures; do you cut all the way through the dough and separate the scones BEFORE baking, or do you just score the diamonds and cut through after they have been baked? I’ve done it both ways, depending upon the scone.

    Here’s a link to some of my <a href= ""scone recipes>.

    • I do cut all the way through and set them separate on the sheet. I like them on the crunchier side- but they would be good either way. Thanks for the recipes- it is so good to know many different ways to go delicious!

  3. That’s the thing about bilingual parents- sometimes the children only know phrases or names from “the mother language”- I don’t know enough Slovak to mutter into my handbag, but there are foods and articles of clothing that I only knew in Slovak. And these go very quickly- two or three at a time in a man’s hand or several tucked in a napkin
    next to a salad. I like your take on the name- it sounds rather “Old South”!

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