Savory Cheese and Bacon Scones Recipe
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While most scone recipes are prepared as an accompaniment for afternoon tea or coffee, this savory variation, flavored with cheese and bacon, makes an excellent breakfast dish for people on the go.
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4 slices bacon - cut up
1/2 cup red onion - chopped
2 sprigs rosemary - stemmed, chopped
3 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 cup unsalted butter - cut up
1 cup Monterey Jack cheese - shredded
1/2 cup red pepper cheese - shredded
1 cup heavy whipping cream + 2 tablespoons
pepper - fresh, cracked to taste
:medium skillet, large mixing bowl, 2 large baking sheets
Preheat oven to 400Â°F.
In medium skillet, cook the bacon, onion and rosemary until bacon is crisp (5-7 minutes)
Remove with slotted spoon to drain on paper towel.
In large bowl sift together flour, baking powder, sugar and salt.
Cut in the butter with fork or pastry cutter. Add in cheeses and pepper. Work until lumps start to come together.
Add the bacon, onion, rosemary mixture.
Add the 1 cup + 2 Tablespoons heavy cream.
Work together to form sticky dough.
Turn out onto floured surface, knead and pat until it comes together.
Divide in half and form into 2 large circles, about 7 inches in diameter and 3/4 inch thick. Cut each into 8 wedges.
Transfer to large baking sheet lined with silpat or parchment paper. Make sure there is a little space between scones.
Brush tops of scones lightly with cream or milk. Bake 20-25 minutes.
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