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ok

ohcarararara

HONEY’D AND PEPPER’D BACON AND CHEESE SCONES

I am a crazy person and took like a million pictures of these scones and had these stupid Sherlock charms all over my desk so????

ANWAY, YOU NEED THESE SCONES IN YOUR LIFE, LIKE, IMMEDIATELY.

First cook up like, 5 strips of bacon. Or rashers. Or whatever fancy term you’d like to use. Either cut it up into little pieces before cooking or crumble it all up into little pieces after, whatever, I don’t care, I’ll let you be you.

Once you have your cooked and crumbly bacon pieces, drain off the grease and toss the bacon with a generous drizzle of honey and some freshly cracked black pepper. YOU HEARD ME.

STOP EATING IT OUT OF THE PAN, I KNOW IT’S DELICIOUS, BUT YOU HAVE TO SAVE SOME FOR THE SCONES, GREEDY MCGRABPANTS. JUST LEAVE IT ALONE FOR A MINUTE.

OH WAIT TAKE A MINUTE TO PREHEAT YOUR OVEN TO 425 F. I ALMOST FORGOT. TRUST ME, YOU CANNOT COOK THINGS IN A COLD OVEN.

In a medium-ish bowl, Combine 2 cups flour, a tablespoon baking powder, a healthy pinch of salt, and a few more cracks of black pepper (I measure pepper by turns of the pepper mill. And I love pepper, so I usually add like 20-30 turns of the pepper mill. PEPPER.)

WASH YOUR HANDS, HEATHEN. YOU SHOULD HAVE DONE THIS EARLIER. GROSS, JUST GET OUT OF THE KITCHEN.

Anyway, you want to use your hands to squish in half a stick (or 4 tablespoons) of cold butter. This is easier if you cut the butter into little chunks about a centimeter big. Work the butter into the flour with your delicate lady like fingers or your beefy man hands until it’s all a sandy consistency.

Add your delicious honey’d and peppered bacon to this mixture, along with a cup of heavy cream (okay I used Half and Half because that’s what I had. Buttermilk would also be awesome), 1 beaten egg, and about a half a cup of shredded cheddar cheese.

Generally I am an advocate of laziness and use bagged, pre-shredded cheese

But I wanted big ol globs of oozy cheese in these scones

So I used a block of cheddar and shredded it myself into giant cheddar shards

But if you use the pre-shredded stuff, that’s totally cool, cheese graters piss me off and I avoid them as much as possible.

Anyway, since your hands are all floury anyway, you can be 4 years old and mix this all together with your hands again.

The recipe I was loosely following the first time I made these was like “turn the dough out and knead until not sticky!”

And I looked at my runny batter and was like “….seriously?”

But I went with it and did what it said and basically just spent two minutes moving gooey, sticky, runny dough all over a giant cutting board before I rage quit.

So just do what I do and make “rustic”, “charming”, and “imperfect” scones and just plop spoonfuls of your dough/batter onto a parchment lined baking sheet.

Man I don’t care how large you make them. I made 5 ginourmous ones. We’ll call them dwarf size. You can make tiny hobbit ones if you want. And then coo at them.

Bake those suckers for 15-17 minutes until lovely golden brown on top *_*

I grabbed one straight from the oven, and ignoring the burning pain in my fingers, I split it open and slathered it with more honey and butter and then cried while I ate it.

#recipe #might make this for the holidays