I have made this for breakfast, sent it to school with my kids for lunch, and it is nice with a lighter soup or salad too. This would be great to take on a little picnic with some fresh fruit and some wine. A
I like to make it in the morning, as it will be good hot, cold or even at room temperature.
When I was at the baking demo, the woman from King Arthur Flour suggested that we play around with the ingredients, just to make sure that you have a meat, a cheese and a green.
Next, I am going to try mozzarella, basil and pancetta.
Bacon and Cheddar Cheese Scones
2 Cups flour
1/2 tsp salt
1 TBSP baking powder
2 tsp sugar
4 TBSP COLD unsalted butter, cut into cubes
1 cup diced cheddar cheese
1/2 cups fresh herbs, chopped
( basil, parsley, thyme)
1/2 pound bacon, cooked and crumbled
3/4 cup heavy cream, or enough to form dough, plus more for brushing top
Preheat oven to 425 degrees.
Prepare a sheet pan, either by
lightly greasing, lining with parchment or use a silpat.
Whisk together the flour, salt, baking powder, and sugar.
Work in the cold butter until the mixture is course crumb texture.
Mix in the cheese, bacon and herbs until distributed evenly.
Add 3/4 cup of cream, stirring to combine. Try squeezing the dough together, you may need to add more, just until the dough comes together.
Transfer the dough to the prepared sheet.. Pat into a smooth disk shape.
Using a sharp knife, carefully cut the disk into 8 wedges, separate each wedge slightly.
Brush the scones with a bit of the cream, to help with browning.
Bake 22-24 minutes, until golden brown.
Remove and cool slightly before serving.
