Preheat oven to 425 degrees. Grease baking sheet or line with parchment paper or silicone baking mat.
In a large bowl, combine flour, sugar, baking powder and salt.
Cut in cold butter using a pastry cutter, your fingers or a food processor until it resembles coarse crumbs. There can be some small pieces of butter left that didn’t get mixed in all the way.
Add spinach, cheddar cheese, bacon and green onion to flour-butter mixture. Toss to mix.
Stir in half and half until all ingredients are moistened and a soft dough forms. I like to use my hands to knead the ingredients together. Note: If the dough is too crumbly, add a little more half and half. Be very careful with adding extra as you do not want a wet dough.
Divide dough into 10 portions, roll into balls and place on prepared baking sheet, about 1-2” apart.
Bake immediately, while dough is still cold, for 13 minutes or until nice and golden brown.
Cool on rack or serve warm.
Notes
Best baking tips for making drop scones
IMPORTANT: Use very cold butter for a better rise.Don’t overmix! Mix just enough to moisten the dough. If overmixed the scones won’t rise as much and have a denser, heavier texture.Mix or knead quickly so the butter stays cold and tiny bits of butter stay intact.Add just enough liquid for the dough to stick together. You don’t want a wet dough!