I made these bacon and cheese scones a couple of weeks ago when I was on a bit of a baking binge. Everything else I made was sweet - banana bread, maple pecan scones.... I wanted to bake somethign a little more savory. Originally it was going to be ham and cheese, but we didn't have any ham. So bacon it was.
- 4 slices bacon, chopped
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 stick unsalted butter, cut into pieces
- 6 ounces sharp cheddar cheese grated (about 1 1/2 cups)
- 1/2 cup thinly sliced green onions
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream, plus 2 tablespoons
Preheat the oven to 400 degrees F.
In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes.
Remove with a slotted spoon and drain well on paper towels.
Into a large bowl, sift together the flour, baking powder, sugar, and salt.
Add the bacon.
Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
Turn out onto a lightly floured surface and pat until it comes together.
Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife.
Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge.
Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes.
Remove from the oven and let cool slightly on the baking sheet.