Author Notes
Savory cream scones packed with nutty smoked gouda cheese and bits of applewood smoked bacon. —Riley Wofford
Ingredients
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1/2 pound
bacon, diced
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1 3/4 cups
all-purpose flour
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1 tablespoon
1/2 teaspoon baking powder
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1 teaspoon
sugar
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1 teaspoon
kosher salt
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3/4
stick cold unsalted butter, diced
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1 cup
shredded smoked gouda cheese
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1 cup
heavy cream
-
1
large egg, beaten with 1 tablespoon of water
Directions
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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.
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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.
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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.
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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.
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