(makes 8 large scones)
2 C flour
1 T baking powder
1 t salt
1 t black pepper
1 ¼ sticks butter, chilled and diced
1 C crispy bacon, diced
2 C sharp cheddar cheese, grated
3 scallions, finely chopped
Combine flour, baking powder, salt and pepper in the bowl of a stand mixer. Mix well with your paddle attachment. Add diced pieces of very cold butter and pulse your mixer to coat butter pieces with the flour. Add one egg, pulse again. Add second egg and pulse again. Break up any large lumps of butter. Minimize your pulsing. Add bacon, cheese and scallions to the mix. Pulse machine again while drizzling in heavy cream. Add just enough cream for the dough to come together. Not dry, not wet. Gather the dough together and press it evenly into a 9” cake pan that has been sprayed with cooking spray. Invert the pan onto a cutting board and cut the circle into 8 wedges. Brush the scones with heavy cream and egg. Place on a parchment lined cookie sheet and place in a preheated 425 degree oven. Bake for 12 minutes and turn your baking sheet and bake for an additional 12 minutes or until golden brown.
These turned out perfectly. Thank you! My favorite scones.
Glad to hear Kelli. Hope all is well with you and the family!
I’ve tried on my own to make these and failed. Now I can make them!!!! yea!!!! thanks for sharing!! We love HIgh’s. 🙂
Let me know how they turn out. Welcome to the blog.
Finally, I know how to form the scones. Great tip.