Savory Scones with Pecorino & Pancetta

CLINTON KELLY the chew

Savory Scones with Pecorino & Pancetta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    ounces pancetta (thinly sliced, then finely chopped, substitute with bacon)

  • 2

    cups all-purpose flour (plus more for work surface)

  • 1

    tablespoon baking powder

  • 1

    teaspoon salt

  • ½

    teaspoon freshly ground black pepper

  • sticks cold, unsalted butter (cut into cubes)

  • 3

    large eggs (beaten)

  • ½

    cup heavy cream (cold, plus more for brushing)

  • ½

    cup Pecorino Romano cheese (freshly grated)

  • 2

    teaspoons thyme (leaves, chopped)

  • 2

    teaspoons rosemary (finely chopped)

Directions

Preheat oven to 400ºF. Line a baking sheet with a piece of parchment paper and set aside. In a sauté pan, add the pancetta and place over medium-high heat. Cook until the pancetta just begins to crisp. Using a slotted spoon, remove pancetta to a paper towel-lined plate. Set aside to cool. In an electric mixer fitted with a paddle attachment, add the flour, baking powder, salt and pepper. On low speed, mix to combine. Add the butter and mix on low speed until the butter is pea-sized, 1-2 minutes. With the mixer running on low, add the eggs, cream, reserved pancetta, Pecorino cheese, thyme and rosemary, and mix just to combine. On a floured work surface, turn out the dough. Pat into an 8in X 8in square, about 1in thick. Using a bench scraper or chef's knife, cut into 2in squares. Transfer scones to prepared baking dish. Using a pastry brush, brush the top with cream. Place in the oven to bake until golden brown on top, 10 to 12 minutes. Transfer to a wire rack to cool completely. Helpful Tips: - Serve alongside dinner instead of a dinner roll! - Substitute with your favorite cheese and herbs!


Nutrition

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