Sunday, August 14, 2016

Bacon n' Cheese Scones

Happy Sunday morning!  I prefer a savory breakfast most days over a sweet one so I wanted to make a scone using some of my favorites - bacon and cheese.  You can make the bacon the night before because you still have a half hour wait after it's done and it's hard to smell the bacon aroma and not get hungry.

Bacon n' Cheese Scones

2 cups flour
2 tsp sugar

1 tbsp parsley
1 tbsp baking powder
1/2 tsp salt
1/8 tsp garlic powder (optional)
1/4 cup butter, cold and cubed
3/4 cup whipping cream 
5 slices bacon, cooked, drained and crumbled
1 cup Monterey Jack & Cheddar shredded cheese

Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  Mix in bacon, parsley and cheese.  Add the cream into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.