Photo by Octopus Hat/FlickrCC
These are a variation on the cheddar herb scones that we've long made, and I'm pretty sure that anyone who likes those and who also likes bacon will be very happy to have some of these.
If you do make 'em at home consider using the Kerrygold silver foil butter--it's darned affordable, very good cultured butter which I like to use because it's got a bit of a bigger flavor. If you want to eat extravagantly you can gild the lily by serving them with room-temperature butter--or consider a bit of bacon fat--to spread on when they come warm from the oven.
The scones are good for pretty much for any time of the day from breakfast on through nearly to bedtime. They make a nice base for little finger sandwiches--try 'em with a dab of mayo (or better yet, the bacon fat mayo from the book), a small bit of heirloom tomato and a few leaves of arugula or other full flavored salad green--like a little BLT on a super rich "bun."
Bacon Cheddar Scones
Makes 12 small scones
• 8 ounces sliced Arkansas peppered bacon (about 4 to 6 slices) (At the Bakehouse we're making them with Nueske's applewood smoked bacon, which is of course also excellent!) • 2½ cups all-purpose flour
• 4 teaspoons baking powder • ½ teaspoon fine sea salt
• ¾ cup unsalted butter, cut into ½-inch pieces, cold • 2 large eggs, beaten, cold
• ½ cup plus 2 tablespoons heavy cream, cold • 4 ounces Vermont cheddar (at least 1 year old, 2 is even better), crumbled and cold
• 3 scallions, chopped
Fry the bacon over medium heat until crisp. Drain, chop, and place in refrigerator to cool.
Preheat oven to 375°F.
Sift the flour, baking powder, and salt into a large mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture forms ½-inch pieces.
Add the eggs, ½ cup of the cream, and cheddar. Mix by hand until just combined. Fold in the scallions and cooled bacon.
Transfer the dough to a well-floured board. Form two 7-inch rounds. Cut each into 6 wedges.
Transfer the wedges to a baking sheet lined with parchment. Brush with the remaining cream and bake for 20 to 25 minutes, until the scones are golden brown on the top and bottom (you'll have to lift them off the baking sheet a bit to check underneath).
Allow to cool and firm up for about 10 minutes before removing from sheet. Serve the same day.