Love Scones? Try these:
- Gingered Pear and Cranberry Scones with Brown Butter Glaze - These scones are hearty and flavorful.
- Earl Grey Lavender Scones - These scones are perfect for a fancy tea party.
- Fresh Cranberry and Candied Ginger Scones - The juicy cranberries and spicy candied ginger are not only wonderfully seasonal, but they pair perfectly together.
- 6 slices applewood smoked bacon
- 1 TBSP Baking Powder
- ¼ cup sugar
- ½ tsp salt
- ½ tsp pepper
- 2 cups flour
- 6 TBSP Chilled Butter
- ½ cup shredded sharp white cheddar cheese
- 2 TBSP minced fresh rosemary
- ⅔ cup heavy cream
- 3 TBSP Melted Butter, for baking
- 3 TBSP Raw Turbinado Sugar, for baking
Preheat oven to 375.
Line a rimmed baking sheet with foil.
Place the bacon strips on the foil in a single layer, spaced about 1" apart and bake for 10 minutes.
Place on a plate lined with a paper towel to drain/cool and then crumble.
In a large bowl, whisk together the baking powder, sugar, salt, pepper, and flour.
Using your fingers, rub the butter in until the flour looks like course sand, with pea sized bits of butter remaining.
Using a fork, stir in the shredded cheese, rosemary, and the crumbled bacon.
Slowly stir in the heavy cream until the dough is just barely moist - don't overwork it!
Place a piece of parchment paper on your counter and sprinkle with flour.
Pat the dough into a 1" thick circle and then use biscuit cutter to cut out your biscuits - use straight up and down motion with the cutter, don't twist it.
Place the biscuits on a tray lined with a silicone baking mat and brush with the melted butter and sprinkle the turbinado sugar on top.
Bake for 18-20 minutes.
Remove to a wire rack to cool, and Enjoy!
Amount Per Serving: Calories: 551Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 97mgSodium: 843mgCarbohydrates: 49gFiber: 1gSugar: 16gProtein: 12g
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- A rimmed baking sheet is totally necessary for baking bacon in the oven - it will trap the grease in so it won't spill all over your oven.
- A Silpat Mat makes baking biscuits, scones, and cookies so easy because they won't stick to the pan! I highly recommend having one (or two)!
- Lining your counter with parchment paper before you knead your dough saves so much time and effort meaning dough off your counters - and helps you reduce the amount of flour you use, which helps your biscuits stay flakey and soft!