I made these for a Teacher Appreciation breakfast this morning, and they were a big hit.
This is an Emeril recipe from Food Network, my notes accompany.
Ingredients
4 slices bacon, chopped *(I used 8 slices)color =red>
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups) *(I used 1 cup cheddar and 1/2 cup parm)color =red>
1/2 cup thinly sliced green onions * (I skipped this because I forgot to buy them at the store and was not going again)color =red>
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons * (I used ~50% more - closer to 1.5 or 1.75 cups of cream in the dough, it was very dry with 1 cup)color =red>
Directions
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 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
http://www.foodnetwork.com/recipes/emeril-lagasse/bacon-cheddar-cheese-scones-recipe/index.html
This is an Emeril recipe from Food Network, my notes accompany.
Ingredients
4 slices bacon, chopped *(I used 8 slices)color =red>
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups) *(I used 1 cup cheddar and 1/2 cup parm)color =red>
1/2 cup thinly sliced green onions * (I skipped this because I forgot to buy them at the store and was not going again)color =red>
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons * (I used ~50% more - closer to 1.5 or 1.75 cups of cream in the dough, it was very dry with 1 cup)color =red>
Directions
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 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
http://www.foodnetwork.com/recipes/emeril-lagasse/bacon-cheddar-cheese-scones-recipe/index.html
