Friday, 11 April 2014 05:55

Rosemary Cheddar Cheese Bacon Scones

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
Egg wash

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.

Read 1811 times Last modified on Friday, 11 April 2014 06:10