Bacon Blue Scones
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 4 slice bacon, cut into 1 inch pieces
- 473.18 ml all-purpose flour
- 12.32 ml baking powder
- 7.39 ml sugar
- 1.23 ml salt
- 59.14 ml cold unsalted butter, cut into 1/4 inch pieces
- 118.29 ml blue cheese, crumbled
- 236.59 ml heavy cream
- 1 egg, lightly beaten, for glaze
directions
- Preheat the oven to 425 degrees F.
- Lightly butter a baking sheet or line it with parchment paper. Set aside.
- Fry the bacon pieces in a nonstick skillet until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Break into small-but-not-tiny pieces when it cools. Set aside.
- Combine the flour, baking powder, sugar, and salt in a food processor. Pulse several times, to mix.
- Remove the lid, scatter the butter over the flour mixture, and pulse three or four more times, cutting the butter into small pieces.
- Remove the lid again and add the bacon and blue cheese. Pulse, no more than three times, to mix.
- Remove the lid once more and pour the cream evenly over the mixture. Pulse two or three times, just until the mixture forms large, damp crumbs; it should not ball up.
- Dump the crumbs onto a lightly floured surface. With lightly floured hands, gently pack the crumbs together, then pat and roll the dough into an 8-inch-diameter circle. (If the edge cracks, just pinch it together and smooth it out.)
- Cut the dough into eight equal wedges and place them, evenly spaced, on the baking sheet. Brush each wedge lightly with the egg.
- Bake on the center oven rack for 18 minutes, until golden brown. Cool on a rack.
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