2 cups all-purpose flour, plus more for the work surface Read more at http-//leitesculinaria.com/801
2 teaspoons baking powder
1 cup finely grated Asiago or Gruyere cheese, plus more for sprinkling if you please Read more at ht
Pinch of kosher salt (if you add 1/4 teaspoon, you’ll be just fine)
1/2 teaspoon freshly ground black pepper
1/2 cup (4 ounces) unsalted butter, cold, cut into chunks Read more at http-//leitesculinaria.com/80
1 large egg
3/4 cup heavy cream or whole milk
Instructions
Preheat the oven to 400°F (204°C) and position a rack in the
middle of the oven. Line a rimmed baking sheet with
parchment paper.
In a skillet, fry the bacon over medium-low heat until lightly
crisped, about 5 minutes. Transfer the bacon to a cutting
board and finely chop it.
In a food processor, dump the flour, baking powder, cheese,
salt, and pepper and pulse briefly to mix. Add the butter and
pulse until the mixture looks like coarse meal.
In a small bowl, whisk together the egg and cream or milk until
blended. Pour the egg mixture into the processor and pulse
just until the dough begins to pull away from the sides of the
bowl and come together into a ball. The dough will be quite
sticky.
Turn the dough onto a lightly floured work surface. Gently
knead in the bacon by sprinkling the surface of the dough with
some of the chopped bacon, folding the dough onto itself, and
then repeating the sprinkling and folding until all of the bacon
is incorporated. Be careful not to overhandle the dough. Then
bring the dough together into a ball. Using a lightly floured
rolling pin, roll out the dough to 1/2 inch thickness. Using a 1
1/2-inch biscuit cutter, cut out as many scones as you can.
Gather the scraps of dough, roll out, and cut out more scones.
Space the scones evenly on the prepared baking sheet.
Sprinkle the tops of the scones with additional cheese, if
desired. [Editor’s Note- We strongly encourage you to abide by
this suggestion.]
Bake until the scones are golden, 12 to 15 minutes. Transfer to
a wire rack and let cool slightly before serving, if you can stand
to wait.
Originally Submitted
12/21/2015
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