Bacon & Cheddar Scones

We were inspired by this recipe on Spoon Fork Bacon and it turned out really well. We used cheddar instead mainly because it was cheaper but I also think smoked cheese from red barn would work really well in this. We made mini versions so that they were bite sized. If you make larger ones then definitely a honey butter would be a great accompaniment.

Bacon: We used Red Barn bacon for this recipe and we loved how it turned out. The sweetness in the bacon off set the saltiness from the cheese nicely.

http://www.spoonforkbacon.com/2011/08/bacon-gruyere-green-onion-scones/

Bacon & Cheddar Scones

Makes 12  3 inch rounds (Or about 70 mini 1 inch rounds*)

Ingredients

2 cups all purpose flour
2 tbls granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
3/4 cup cold butter, cut into small cubes
5 strips bacon, cooked and diced
1 cup aged cheddar cheese, grated (smoked cheddar would work well too)
3 green onions, thinly sliced
1 tsp cracked black pepper
½ cup buttermilk
¼ cup heavy cream

Directions

1. Preheat the oven to 375°F.
2. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
3. Cut cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
4. Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
5. Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough.
6. Form the dough into a disc and place in fridge for about 30 minutes.
7. Once chilled, flatten the disc to about ½ inch thick and cut the disc into circles using a 3 inch circle cutter (or a fluted cutter) and place the scones onto a parchment lined baking sheet.

8. Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown.
9. Serve warm with a side of honey butter.

*For 1 inch rounds reduce the cooking time to 18-19 minutes.