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    • Lindsay Shankle

      Bacon, Cheddar, and Chive Scones Recipe |

    • Michelle Millsap

      Bacon Cheddar Scones - Emeril - ... Ingredients 4 slices bacon, chopped 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) 1/2 cup thinly sliced green onions 1/2 teaspoon freshly ground black pepper 1 cup heavy cream, plus 2 tablespoons 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.

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