Bacon Cheddar Cheese Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
6 slices bacon, chopped3 cups all-purpose flour1 tablespoon baking powder1 tablespoon sugar1 1/2 teaspoons salt1 stick unsalted butter, cut into pieces6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)1/2 cup thinly sliced green onions1/2 teaspoon freshly ground black pepper1 cup light buttermilkParmiggiano Reggiano shavings
Preheat the oven to 400 degrees F.
In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
Turn out onto a lightly floured surface and pat until it comes together. Form into 2 rectangles approximately 4 inches wide and 1 inch thick. Cut the rectangles into imperfect wedges. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Shave some Parmiggiano Reggiano over the tops and bake until golden brown, 20 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm or cool.
Number of Servings: 13
Recipe submitted by SparkPeople user QUEENYEESH.
In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
Turn out onto a lightly floured surface and pat until it comes together. Form into 2 rectangles approximately 4 inches wide and 1 inch thick. Cut the rectangles into imperfect wedges. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Shave some Parmiggiano Reggiano over the tops and bake until golden brown, 20 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm or cool.
Number of Servings: 13
Recipe submitted by SparkPeople user QUEENYEESH.
Nutritional Info Amount Per Serving
- Calories: 260.0
- Total Fat: 13.9 g
- Cholesterol: 38.0 mg
- Sodium: 552.7 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 1.0 g
- Protein: 8.5 g
Member Reviews