Cheddar Bacon Scones
Ingredients
½ Cup whole milk
¼ Cup heavy cream, + 2 tablespoons
1 Tablespoon white vinegar
2 ⅓ Cups all purpose flour
2 Teaspoons baking powder
1 Teaspoon salt
½ Cup salted butter, cubed and chilled
2 Tablespoons bacon grease, optional
16 Ounces bacon, cooked and chopped (reserve grease)
6 Ounces cheddar, white, cubed into ¼” cubes
6 Ounces cheddar, sharp, cubed into ¼” cubes
1 egg white
1 Teaspoon parsley
1 Sprinkle flake salt, Optional topping
Directions
Preheat the oven to 350 degrees F and prepare a large baking sheet by lining it with parchment paper.
In a small bowl, mix together the milk, ¼ cup of cream, and white vinegar, set aside.
In a large bowl, sift together the flour, baking powder, and salt.
Add the cubed chilled butter and bacon grease (if using) to the flour mixture and use a pastry cutter or your hands to cut the butter into the flour until the mixture looks like pebbles and sand.
Add both of the cubed cheeses and the bacon (reserve a couple tablespoons of bacon to use as a garnish later) and mix well.
Add the milk mixture to the dry ingredients and mix until a shaggy crumbly dough begins to form. Turn the crumbly dough out onto a lightly floured surface. Pat the dough into a ball, then press or roll the dough to about a 1″ thickness.
Using a 2″ to 3″ round cookie cutter, cut straight down into the dough and lift straight back up without twisting. Place the disk of dough onto the prepared baking sheet. Continue to do this until all of the dough has been used.
Whisk together the cream and egg white, then brush the tops of all of the scones with the egg mixture.
Bake the scones in the preheated oven for about 15-20 minutes or until lightly golden on top.
Remove from the oven and let cool. Top with remaining bacon and freshly chopped parsley. For an extra bit of saltiness, also top with a pinch of flaked salt.
