Bacon-Cheddar Cheese Scones

By kbartell

Recipe courtesy Emeril Lagasse, 2002

Ingredients

• 4 * 4 slices bacon, chopped
• 3 * 3 cups all-purpose flour
• 1 * 1 tablespoon baking powder
• 1 * 1 tablespoon sugar
• 1 1/2 * 1 1/2 teaspoons salt
• 1 * 1 stick unsalted butter, cut into pieces
• 6 * 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
• 1/2 * 1/2 cup thinly sliced green onions
• 1/2 * 1/2 teaspoon freshly ground black pepper
• 1 * 1 cup heavy cream, plus 2 tablespoons

Details

Servings 16

Preparation

Step 1

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.