Bacon Rosemary Parmesan Scones

Something to have for breakfast tomorrow or Sunday Brunch!!

I am not a baker. I usually don’t make things like this, but I figured since I can make a rocking’ biscuit, then I might be able to handle a scone too. Now, I think I found something new to prepare for brunches! These turned out so amazing and with a little butter on top of it, OH MY AWESOME!!

Bacon Rosemary Parmesan Scone

Bacon Rosemary Parmesan Scones

Adapted from: http://www.kingarthurflour.com/recipes/bacon-cheddar-chive-scones-recipe

Ingredients:

2 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold unsalted butter, cut into small cubes
1 cup grated Parmesan cheese
2 tablespoons fresh rosemary off the stem and roughly chopped
1 cup bacon, crumbled
1 1/4 cup heavy cream or whipping cream, plus extra to brush tops

Bacon Rosemary Parmesan scones

Directions:

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

In a bowl, blend the flour, salt, baking powder, and sugar together. 

Cut the butter into the flour until the mixture is crumbly but not too blended.

(In a Food Processor: Add flour, salt, baking powder, and sugar and then pulse until combined well. Add butter and pulse until mixture becomes crumbly.)

Add the Parmesan cheese, rosemary, and bacon. Mix evenly with a spoon.

Add the cream to mixture, stirring to combine. Press the dough together. If dough is too crumbly and won’t hold together, add more cream a teaspoon at a time until the dough comes together. 

Transfer dough to a floured work surface. 

Pat the dough into a square shape about ¾” thick. Cut square through the center, top to bottom, and again right to left to form 4 smaller squares. Cut each square in half to make triangles.

Move to greased baking sheet and brush the scones with a bit of cream. 

Bake for 22 to 24 minutes until golden brown. Serve warm, or at room temperature. 
Yield: 8 large scones 

NOTES:

If you want to make smaller scones, cut triangles once more.

These can be frozen before you brush with cream and bake them. To bake frozen scones, remove from freezer, brush with cream and bake in a preheated oven at 425°F for 35-40 minutes.

Bacon Rosemary Parmesan Scones 

Bacon Rosemary Parmesan Scone

Bacon Rosemary Parmesan Scones
Serves 8
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Prep Time
20 min
Cook Time
22 min
Total Time
42 min
Prep Time
20 min
Cook Time
22 min
Total Time
42 min
Ingredients
  1. 2 cups unbleached all-purpose flour
  2. 1 teaspoon salt
  3. 1 tablespoon baking powder
  4. 2 teaspoons sugar
  5. 4 tablespoons cold unsalted butter, cut into small cubes
  6. 1 cup grated Parmesan cheese
  7. 2 tablespoons fresh rosemary off the stem and roughly chopped
  8. 1 cup bacon, crumbled
  9. 1 1/4 cup heavy cream or whipping cream, plus extra to brush tops
Instructions
  1. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
  2. In a bowl, blend the flour, salt, baking powder, and sugar together.
  3. Cut the butter into the flour until the mixture is crumbly but not too blended.
  4. (In a Food Processor: Add flour, salt, baking powder, and sugar and then pulse until combined well. Add butter and pulse until mixture becomes crumbly.)
  5. Add the Parmesan cheese, rosemary, and bacon. Mix evenly with a spoon.
  6. Add the cream to mixture, stirring to combine. Press the dough together. If dough is too crumbly and won’t hold together, add more cream a teaspoon at a time until the dough comes together.
  7. Transfer dough to a floured work surface.
  8. Pat the dough into a square shape about ¾" thick. Cut square through the center, top to bottom, and again right to left to form 4 smaller squares. Cut each square in half to make triangles.
  9. Move to greased baking sheet and brush the scones with a bit of cream.
  10. Bake for 22 to 24 minutes until golden brown. Serve warm, or at room temperature.
  11. Yield: 8 large scones
Notes
  1. If you want to make smaller scones, cut triangles once more.
  2. These can be frozen before you brush with cream and bake them. To bake frozen scones, remove from freezer, brush with cream and bake in a preheated oven at 425°F for 35-40 minutes.
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