Bacon-Cheddar Cheese Scones are the perfect solution of breakfast, brunch, or alongside your favorite soup or stew. Warm from the oven these are simply irresistible!
BACON-CHEDDAR CHEESE SCONES
MAKES 12 TO 16
4 slices bacon, chopped
3 cups all-purpose flour, plus more for surface
1 tablespoon baking powder
1 tablespoon sugar, plus more for sprinkling (optional)
1 1/2 teaspoons salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 1/4 cups heavy cream, plus 2 tablespoons
Preheat oven to 400 degrees. In a medium skillet, cook bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
In a large bowl, sift together flour, baking powder, sugar, and salt. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in cheese, green onions, bacon, and pepper. Stir in 1 1/4 cups cream and work just until just combined, being careful not to overwork.
Transfer dough to a lightly floured work surface. Halve dough and pat each half into a 7-inch circle. Cut each circle into 6 to 8 wedges and transfer to parchment-lined baking sheet, leaving 1/2-inch space between each wedge. Brush tops with remaining 2 tablespoons cream and sprinkle with a little sugar, if desired. Bake until golden, 22 to 23 minutes, rotating sheet halfway through. Remove from oven and let cool slightly on baking sheet. Serve warm.
COOK’S NOTE:
Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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