Makes 16 scones
3 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3 Tbsp. fresh rosemary, finely chopped
3 Tbsp. crispy bacon pieces or cooked pancetta, chopped
1 cup extra-sharp Cheddar, coarsely grated (about 5 oz.)
2 cups heavy cream
Preheat oven to 375°F.
In a bowl stir together flour, baking powder, sugar, and salt. Add rosemary, bacon, and cheddar and stir to combine. Mix in 2 cups cream with a fork just until a sticky dough forms. Turn dough out onto a lightly floured surface and knead into a pliable ball. Halve dough and form each half into a round. and cut each into 8 wedges.
Arrange wedges about 1/2 inch apart on parchment paper lined baking sheet. Brush with egg wash. You will not use all the egg wash. Bake until golden brown, about 20 minutes. Serve with butter.