It’s funny how sometimes conversation between friends can get you sit up and procrastinate no more but to make the said food the very next day.
I’ve been meaning to try making savoury scones, muffins.. for the longest, longest, longest time. Somehow, i just didn’t manage to do it. There are always other bakes to bake first.. until 2 nights ago, when the gf and i were chatting and she was telling me about her bacon and cheddar muffins that were baking in the oven. After all her oohs and aahs — post eating — i was like, that’s it.. I’m baking it tomorrow!!
I almost did, you know.. but the thought of the cream in fridge stopped me. I needed to use up the cream ASAP… thus, scones it is, and no regrets. :)
Bacon and Cheddar Cheese Scones
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)
1/4 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons
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.
(adapted from here)