Savory Bacon and Cheddar Scones

Try some of these delicious scones for breakfast, brunch, or anytime. They last up to a week when stored in an air-tight container, but don’t expect them to hang around that long.
 
Bacon and Cheddar Scones
Tools Needed
Sheet pan (Fat Daddio's SP)
Silicone baking mat (Fat Daddio's SM)
Wheel cutter or knife (Fat Daddio's WC)
Mixing bowls
Sifter
Skillet
Pastry cutter, or forks
Pastry brush
 
Ingredients
5 slices thick-cut bacon, cooked and crumbled
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1 1/2 cups sharp cheddar, grated
1/2 cup thinly sliced green onions
1/2 teaspoon black pepper
1 cup heavy cream
2 additional tablespoons heavy cream (for brushing)
  1. Preheat oven to 400 F.
  2. Cook bacon until crisp. Let drain on paper towels, and crumble into small pieces. Set aside.
  3. In a large bowl, sift or whisk together the flour, baking powder, sugar, salt, and pepper.
  4. Using a pastry cutter, two forks, or your fingers: cut in the butter until the butter is incorporated but small lumps still remain.
  5. Stir in cheddar cheese, bacon, and green onion.
  6. Add 1 cup of cream and combine by hand just until a sticky dough comes together. Do not overmix the dough or your scones will be tough instead of light and flaky.
  7. Turn dough out onto a lightly floured surface. Shape into a large circle, about 3/4-inch thick. Cut into 8 wedges and arrange 1 inch apart on a parchment or silicone baking mat-lined baking sheet.
  8. Brush the top of each wedge with the remaining 2 tablespoons of cream.
  9. Bake 20-25 minutes until golden.
  10. Let cool on baking sheet 5 minutes before removing. Serve warm. Store in air-tight container up to one week.

Check out the Best Way to Cook Bacon.