- 2 c. all-purpose flour
- 1 tsp. salt
- 1 T. baking powder
- 2 tsp. sugar
- 1/2 stick (2 ounces) cold butter
- 1 c. (4 ounces) diced cheddar cheese
- 1/3 c. sliced green onions
- 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
- 3/4 c. half and half, or enough to make the dough stick together
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with a silicone baking mat.
Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. (I like to use my hands for this.) Mix in the cheese, green onion, and bacon until evenly distributed. Add ¾ cup of the half and half, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add more half and half until the dough comes together. Transfer the dough to a well-floured work surface.
Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of half and half.
Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
- Yields: 8 servings
- Preparation Time: 40 minutes