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Bacon-Cheddar Cheese Scones

By

Recipe courtesy Emeril Lagasse, 2002

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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.

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