Friday morning I made bacon with breakfast, and I had a few slices left over. The kids were due to get home soon and I knew they would love some warm scones for afternoon snack. I decided to toss in the left over crumbled bacon and some cheddar cheese. I love rosemary, and I add it to anything that will stand still long enough, so that’s how the bacon, cheddar and rosemary scones came about.
Scones are so easy to throw together, and they don’t need to rise, so they’re super fast to make.
In a large mixing bowl, add your flour, salt, sugar and butter cubes. Using your hands, a fork or pastry cutter, cut the butter into the flour until there are no large pieces of butter left.
In a separate bowl, whisk the cream and egg together.
Add the egg and cream mix to the flour and gently mix by hand. Mix only until a dough-ball forms, don’t over mix, our you’ll end up with tough scones.
Turn the dough out onto a flour dusted surface and knead the bacon, cheddar and rosemary into the dough.
Pat the dough into a round shape about 1 1/2 inches thick. Cut into what ever shape you like. You can use a biscuit cutter, if you like.
Add to a cookie sheet and run into a preheated oven at 400′ for 15 minutes.
You wouldn’t believe how good these smell. Crunchy on the outside and tender, buttery goodness on the inside.
Add plenty of salted butter, and it’s magic …
they’ll disappear before your eyes!
As always, enjoy
the wanna be country girl ~ Caroline
Here’s what you’ll need:
2 1/4 cups plus 2 tablespoons all-purpose flour, plus a little more for dusting the surface
2 teaspoons baking powder
a good pinch of kosher salt
6 tablespoons of unsalted butter cut into small cubes
1 tablespoons sugar
2 whole egg
6 slices of cooked bacon cut into small pieces
1/2 cup heavy cream
1 cup grated sharp cheddar cheese
1 1/2 tablespoons chopped fresh rosemary
Start by sifting the flour, baking powder, and salt into a large mixing bowl.
Add your cubed butter, and using your hands, a fork or a pastry cutter, work the butter into the flour until the flour resembles bread crumbs, and there are no large pieces of butter left.
Now comes the liquid part. In a small mixing bowl add your eggs and cream. Whisk with a folk to combine.
Pour the egg and cream into the large mixing bowl with the flour.
Using your hands, mix until it forms a dough ball. Knead a few times in the bowl.
Add the dough to a flour dusted surface and pat to a thickness of about 1 1/2 inches thick. Cut into shapes and add to a cookie sheet covered with parchment or lightly buttered.
Run them in the preheated oven at 400′ for 15 minutes, checking at 12 minutes to make sure they’re not over browning.