"I've been trying a variety of scones lately at the local cafes but they're usually sweet. I decided to develop a recipe for a savory scone that I think fits the bill nicely. This version makes eight small (2-1/2" in diameter) hemispheres with a bacon center in each. The recipe as written requires that you cool the bacon grease so it's helpful to cook/cut the bacon the day before and finish the scones the next day. I like to minimize the kitchen mess so I've optimized the dough-related work to be in the bowl rather than on the countertop."