Normally, the scones I make are of the sweet variety. Vanilla bean are hubby’s favorite, and I often make orange scones as well (I suppose I should get to photographing those so that I can post the recipe). This time however, I was thinking savory thoughts…and while hubby wasn’t too keen on them since he likes sweet scones, I thought these were to die for. These are extra fluffy from the eggs in the batter. And the aroma while they are baking (really, who doesn’t like the smell of bacon cooking?) – heavenly. Like the Folgers coffee commercials, the smell alone is enough to pull you out of bed in the morning!
- 2 cups flour
- 1 tsp kosher salt
- 1 Tbsp baking powder
- 1 stick cold butter, cut into cubes
- ½ cup half and half
- 2 eggs
- 3 ounces shredded Swiss cheese
- 6 strips bacon
Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. Cook the bacon until crispy. After cooling, crumble it into small pieces. Toss the bacon crumbles together with the cheese.
In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry blender until well-combined.
In a small bowl, lightly beat the eggs and half and half together.
Pour both the egg mixture and the bacon mixture into the flour mixture. Stir gently until the dough comes together.
Turn out the dough on to a floured surface and knead gently for 2-3 minutes. Roll the dough into a circle about 1″ in thickness, and cut into 8 wedges. Pull each wedge out slightly so that they have room to bake.
Bake 20 minutes or until golden brown.