Bacon and Cheese Scones

Preheat an oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

In a fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels.

In a large bowl, using a fork, stir together the flour, cheese, baking powder, pepper and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs the size of small peas. In a small bowl, whisk together the egg and cream until blended. Pour the egg mixture over the flour mixture and stir with the fork just until the dough comes together.

Turn the dough out onto a lightly floured work surface. Sprinkle the bacon over the top and use your hands to fold and push the dough to distribute the bacon. Bring the dough together into a ball. Using a floured rolling pin, roll out the dough into a round about 1/2 inch (12 mm) thick. Using a 3-inch (7.5-cm) biscuit cutter, cut out as many scones as you can. Pack the scraps together and reroll them to cut out more scones. You should have about 12 scones. Space the scones evenly on the prepared baking sheet. Bake until the scones are golden brown, about 12 minutes.

Transfer the scones from the baking sheet to a wire rack to cool slightly. Serve warm. Makes 12 scones.

Adapted from Williams-Sonoma Bake Good Things (Weldon Owen, 2014).