Ingredients

The following ingredients have 8 Servings
  • 4 – 5 bacon strips, (chopped)
  • 2 cups (280 g) all-purpose flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 10 tablespoons (140 g) unsalted butter, (cold and diced)
  • 3/4 cup (180 ml) heavy cream ((plus more for brushing))
  • 1 tablespoon honey
  • 1 cup (113 g) cheddar cheese, (very coarsely grated )

Instruction

  • In a medium skillet over medium heat, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Set aside.
  • Whisk together the flour, baking powder, salt, and pepper in a large bowl.
  • Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
  • Mix the heavy cream and honey in a bowl.
  • Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in crisp bacon and cheese.
  • Turn the dough out onto a floured surface. Roll dough into a circle, about  7" disk about 3/4" thick, cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 350º F (180º C).
  • Cut the disk into 8 wedges with a sharp knife.
  • Transfer the wedges to a baking sheet lined with parchment paper, leaving 1/2-inch space between each wedge. Brush the tops of the wedges lightly with heavy cream.
  • Bake for 20 to 23 minutes, or until golden brown. Remove from the oven and let cool slightly on the baking sheet.
  • Serve warm.