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Mother's Day: Bacon Cheddar Cheese Scones

Source of Recipe


Emeril Lagasse



List of Ingredients



• 4 slices bacon, chopped
  
• 3 cups all-purpose flour
  
• 1 Tbsp baking powder
  
• 1 Tbsp sugar
  
• 1-1/2 tsp salt
  
• 1 stick unsalted butter, cut into pieces
  
• 6 ounces sharp Cheddar cheese, grated (about 1-1/2 cups)
  
• 1/2 cup thinly sliced green onions
  
• 1/2 tsp freshly ground black pepper
  
• 1-1/4 cups heavy cream, plus 2 tablespoons
  






Instructions



1. Preheat the oven to 400°F.
   
   
2. In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels.
   
   
3. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1-1/4 cups of the cream and work just until it becomes a sticky dough, being careful not to overwork.
   
   
4. Turn out onto a lightly floured surface and pat until it comes together. Form into two large circles, about 7 inches in diameter and 3/4 inch thick, and cut each into eight wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge.
   
   
5. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
   
   Makes 16 scones.