 | | Directions |
- Preheat oven to 400°F.
- In medium skillet, cook the bacon, onion and rosemary until bacon is crisp (5-7 minutes)
- Remove with slotted spoon to drain on paper towel.
- In large bowl sift together flour, baking powder, sugar and salt.
- Cut in the butter with fork or pastry cutter. Add in cheeses and pepper. Work until lumps start to come together.
- Add the bacon, onion, rosemary mixture.
- Add the 1 cup + 2 Tablespoons heavy cream.
- Work together to form sticky dough.
- Turn out onto floured surface, knead and pat until it comes together.
- Divide in half and form into 2 large circles, about 7 inches in diameter and 3/4 inch thick. Cut each into 8 wedges.
- Transfer to large baking sheet lined with silpat or parchment paper. Make sure there is a little space between scones.
- Brush tops of scones lightly with cream or milk. Bake 20-25 minutes.
- Serve warm.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Container: medium skillet, large mixing bowl, 2 large baking sheets
Servings: 16
Serving Size: 1
|  | | Ingredients | | - | | 4 slices bacon - cut up |
| - | | 1/2 cup red onion - chopped |
| - | | 2 sprigs rosemary - stemmed, chopped |
| - | | 3 cups flour |
| - | | 1 tablespoon baking powder |
| - | | 1 tablespoon sugar |
| - | | 1 1/2 teaspoons salt |
| - | | 1/2 cup unsalted butter - cut up |
| - | | 1 cup Monterey Jack cheese - shredded |
| - | | 1/2 cup red pepper cheese - shredded |
| - | | 1 cup heavy whipping cream + 2 tablespoons |
| - | | pepper - fresh, cracked to taste |
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