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.
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By loricrenshaw
Winston Salem, NC
on December 21, 2011
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I made these for a teacher breakfast at my son's elementary school but I tasted just one before sending the rest to school with him. They were VERY delicious! I used buttermilk instead of cream and added more bacon as a lot of reviewers suggested. They were easy to throw together too. I plan on making these for Christmas morning to eat while the kids are opening presents.
By chocosam
on December 06, 2011
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Very delicious! My boyfriend's family loved it when I made it for them! They were very satisfying and made a great snack for brunch! The only change I made was to double the bacon slices, substitute the heavy cream with sour cream and brush 1 egg yolk with 1 tbsp milk on top of the scone before putting it in the oven. This made the scone turn a beautiful golden brown.
By amyq73
Brunswick
on October 02, 2011
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With lowering the fat content and using some whole wheat flour, I was slightly concerned that I would sacrifice moisture and flavor....not so! I used 3/4 c buttermilk, 1/2 c of half and half. I also used 1/3 c whole wheat flour and 2/3 c all purpose flour....magically delicious! I also topped with Stonewall Kitchen's Roasted Onion and Garlic Jam! mmm! mmm! mmm!
Read all 27 reviews