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  • The base number of servings for this recipe is 8
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    Honey Bacon Cheddar Scones

    If you fused Southern comfort food and English afternoon tea, you would get these cheesy bacon scones, laced with just a touch of honey. Pro-tip: split 'em open, top with butter and a bit more honey, just to be safe. 


    Ingredients
    2
    tablespoons
    honey
    5
    strips
    bacon (chopped)
    2
    cups
    all purpose flour
    1
    tablespoon
    baking powder (plus 1 teaspoon)
    1/4
    teaspoon
    salt
    1
    pinch
    black pepper
    10
    tablespoons
    unsalted butter (cold and diced)
    3/4
    cup
    heavy cream (plus more for brushing)
    1
    cup
    cheddar cheese (grated)
    Directions
    In a medium skillet over medium heat, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Set aside.
    In a large bowl whisk together the flour, baking powder, salt, and pepper. Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs
    Mix the heavy cream and honey.
    Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in crisp bacon and cheese.
    Turn the dough out onto a floured surface. Roll dough into a circle, about 3/4 of an inch thick, cover with plastic wrap and refrigerate for 30 minutes.
    Preheat oven to 400ºF.
    Cut circle into 8 wedges with a sharp knife.
    Transfer to baking sheet lined with parchment paper with a spatula, leaving 1/2-inch space between each wedge. Brush the tops of the wedges lightly with the remaining heavy cream.
    Bake for 20 to 23 minutes, or until golden brown. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

    The base number of servings for this recipe is 8
    OK

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