In a large bowl, add flour, baking powder, sugar and salt, whisk until blended; set aside.
Cut butter into small pieces and add to dry ingredients. Combine with fingertips until dry mixture resembles a coarse crumb with a few larger pieces remaining. Stir in chopped bacon and shredded cheese.
In a small bowl, whisk egg. Then add cream and vanilla extract; whisk to combine. Add liquid mixture to dry ingredients and stir until just combined. Place dough on a lightly floured surface, knead until dough comes together and shape into an 8-inch disk, about 1-inch thick. Cover with plastic wrap and refrigerate for 40 minutes.
Preheat oven to 350 degrees F. Line a large, rimmed, light-colored, heavy baking sheet with parchment paper; set aside. Remove dough from refrigerator and cut disk into 8-equal triangular pieces. Place scones evenly spaced on prepared sheet pan.
In a small bowl, add egg and water; whisk to combine. Lightly brush egg wash over the top of each scone. Bake until done, about 25-30 minutes. Serve warm with Orange Blossom Honey. Store in an airtight container.
In a large bowl, add flour, baking powder, sugar and salt, whisk until blended; set aside.
Cut butter into small pieces and add to dry ingredients. Combine with fingertips until dry mixture resembles a coarse crumb with a few larger pieces remaining. Stir in chopped bacon and shredded cheese.
In a small bowl, whisk egg. Then add cream and vanilla extract; whisk to combine. Add liquid mixture to dry ingredients and stir until just combined. Place dough on a lightly floured surface, knead until dough comes together and shape into an 8-inch disk, about 3-centimeter thick. Cover with plastic wrap and refrigerate for 40 minutes.
Preheat oven to 180 degrees C. Line a large, rimmed, light-colored, heavy baking sheet with parchment paper; set aside. Remove dough from refrigerator and cut disk into 8-equal triangular pieces. Place scones evenly spaced on prepared sheet pan.
In a small bowl, add egg and water; whisk to combine. Lightly brush egg wash over the top of each scone. Bake until done, about 25-30 minutes. Serve warm with Orange Blossom Honey. Store in an airtight container.
Madagascar Bourbon Pure Vanilla Extract
