cheddar bacon scones
photo by Jennifer Johnson
A perfect way to start your morning.
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted cold butter, cut into pieces, plus extra for serving
- 1 large egg
- 3/4 cup heavy cream, divided
- 2 slices applewood smoked bacon, cooked, cooled, and crumbled
- 3/4 cup shredded Kerrygold aged cheddar cheese
- In a large bowl, combine flour, baking powder, sugar, and salt. Using a pastry cutter or fork (or you can use your hands, but work quickly so that butter stays nice and cold), cut in butter until coarse crumbs form. Butter should be broken down so it looks like pebbles scattered through dough when finished.
- In a small bowl, combine egg and 1/2 cup heavy cream. Fold wet ingredients into dry ingredients. Add a bit more heavy cream, 1 tablespoon at a time, until dough comes together. Stir in bacon and cheese until just incorporated (dough should hold together nicely and not be too crumbly). Form dough into a 1-inch thick circle. Wrap in plastic and place in freezer for 10 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Place dough on prepared baking sheet and carefully score dough into 6 equal pieces, almost cutting through dough. Brush tops of scones with a bit of heavy cream. Bake for 30-40 minutes, until lightly golden brown and a toothpick inserted into center comes out clean, with no wet crumbs. Allow scones to cool slightly before serving.
cook’s note: Freezing the finished dough for 10 minutes really helps ensure that everything is chilled, and the end result will be tender, flaky scones.