A little bit sweet, plenty salty, with a mild earthy onion flavor, and a crispy cheddar shell. Head this way for a video demonstration.
- 3 strips of fresh cut bacon
- 1/2 c. + 1 tbsp. heavy cream
- 1 egg + 1 yolk
- 2 c. unbleached all-purpose flour
- 3 tbsp. pure cane sugar
- 1 tbsp. aluminum-free baking powder
- 3/4 tsp. kosher salt
- 6 tbsp. unsalted butter, chilled
- 2–3 green onions
- 1/3 c. cheddar cheese, grated
- Ahead of time, cook bacon to a crisp. Place cooked bacon on a couple paper towels to absorb any wetness. Set aside.
- Preheat oven to 425°. Line baking sheet with a Silpat or parchment paper. Set aside.
- Assemble wet and dry ingredients. In a liquid measuring cup, add heavy cream and eggs. In a large bowl, add flour, sugar, baking powder, and salt.
- Using a pastry fork or whisk, stir together dry ingredients. Cut butter into the dry mixture a tablespoon at a time. Using a pastry blender, cut butter into flour until mixture resembles a coarse meal. Butter should be pea sized.
- Whisk together wet ingredients and pour over flour mixture. Stir together with the pastry fork being sure not to over stir. Mixture will be very crumbly.
- Working quickly, finely chop bacon and green onions. Stir into scone mixture.
- Turn mixture out onto a clean surface or Silpat. Pat dough into a rectangle, using a pastry bench to pull in the crumbles. Cut the dough in half using the pastry bench and stack one on top of the other, placing any lingering crumbles in between the stacks. Repeat this 1-2 times more if dough is still on the dry side.
- Once ready, press dough into a square, about 1.25″ thick. Using the pastry bench, cut out 9 square scones. Place evenly apart on the Silpat. Top with grated cheese. Bake for about 15 minutes or until golden and cooked through. Serve warm. Best eaten same day.