A very easy recipe from Williams Sonoma. The scones are light and crumbly and tasty!
3 thick slices applewood-smoked bacon
2 cups (10 oz.⁄315 g) all-purpose flour
2 tsp. baking powder
1 cup (4 oz.⁄125 g) grated Asiago or Gruyère cheese
Pinch of kosher salt
1⁄2 tsp. freshly ground pepper
1⁄2 cup (4 oz.⁄125 g) cold unsalted butter, cut into chunks
1 large egg
3⁄4 cup (6 fl. oz.⁄180 ml) heavy cream or whole milk
Position a rack in the middle of the oven and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
In a frying pan, fry the bacon over medium-low heat until lightly crisp, about 5 minutes. Transfer to a cutting board and finely chop the bacon.
In a food processor, combine the flour, baking powder, cheese, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal. In a small bowl, whisk together the egg and cream until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.
Dump the dough onto a lightly floured work surface. Knead in the bacon and then bring the dough together into a ball. Using a floured rolling pin, roll out the dough to 1⁄2 inch (12 mm) thick. Using a 1 1⁄2-inch (4-cm) biscuit cutter, cut out as many scones as you can. Gather the scraps of dough, roll out, and cut out more scones.
Space the scones evenly on the prepared baking sheet. Bake until the scones are golden, about 12 minutes. Remove from the pan and let cool slightly on a wire rack before serving. Makes about 4 dozen mini scones.