These scones are loaded with cheddar and bacon, making them perfect for a hearty breakfast in the morning.
From Meseidy Rivera of The Noshery.
- 12 ounces, weight Bacon
- 2 cups All purpose flour
- 1 tbsp baking powder
- 1 teaspoon Salt
- 2 tablespoons bacon juice
- 6 tablespoons Cold butter, diced
- 4 ounces, weight Sharp cheddar cheese, grated
- 2 cold eggs
- ½ cups Cold heavy cream, plus more for brushing scones
Preheat oven to 400ºF.
Heat a medium saucepan over medium-high heat. Add all the bacon to the pan. Cook bacon, stirring occasionally, until fat is melted and bacon begins to crisp. Transfer bacon to a plate lined with paper towel. Reserve the bacon juice to cool.
Combine flour, baking powder and salt in a large bowl. Whisk flour mixture until well blended. Add 2 tablespoons of bacon juice to the flour. Mix with a fork. Add the butter to the flour mixture and cut into the flour with a fork or pastry cutter until the flour looks crumbly. Add shredded cheese and crumbled bacon to flour mixture, reserving cheese and bacon for garnish.
Whisk eggs and cream until well blended. Add the cream mixture to the flour mixture and mix until just combined. Roll out the dough on a well floured surface and knead until the dough comes together. Roll the dough into a rectangle 3/4 inch thick. Cut the dough into 6 squares and cut the squares in half diagonally to make triangles. Brush scones with heavy cream, sprinkle with grated cheese and bacon bits.
Transfer to a baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until golden brown.