Ingredients

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

Directions

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. Cut in the butter, cheese, green onions, and pepper with a
pastry blender or fork, and work just until it starts to form lumps and come together. 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. Serve warm.