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Author Notes: Savory cream scones packed with nutty smoked gouda cheese and bits of applewood smoked bacon. —Riley Wofford
Makes 8 scones
- 1/2 pound bacon, diced
- 1 3/4 cups all-purpose flour
- 1 tablespoon 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 3/4 stick cold unsalted butter, diced
- 1 cup shredded smoked gouda cheese
- 1 cup heavy cream
- 1 large egg, beaten with 1 tablespoon of water
- Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Drain on paper towels and set aside to cool.
- Combine the flour, baking powder, sugar, salt, and butter in the bowl of an electric mixer and mix on low speed for about 3 minutes, until the butter is the size of peas. Add the cooled bacon and smoked gouda. Gradually add the cream and mix until the dough comes together.
- Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface and roll out to ½-inch thickness. Using a 2-inch round cookie cutter, cut out circles of dough and place on the prepared baking sheet. Freeze for 15 minutes.
- Meanwhile, preheat the oven to 375°F. Brush the tops of the scones with the egg wash. Bake for 20 to 25 minutes, until lightly golden on top. Remove from the oven and let cool for 5 minutes. Transfer the scones to a wire rack and let cool completely.