Cheddar-Ricotta and Bacon Scones

🧂 Ingredients

• 12 ounces sliced bacon or pancetta
• 2 tablespoons rendered bacon fat
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoons baking soda
• 1 teaspoons salt
• 2 teaspoons freshly cracked black pepper
• 1 tablespoon sugar
• 11 tablespoons cold butter, diced
• 1 1/4 cup cold buttermilk

  plus more for brushing on top
• 3/4 cup whole milk ricotta
• 1 1/2 cups finely grated white cheddar cheese
• 2 tablespoons minced rosemary or sage

Instructions

• 1 Dice the bacon and cook it in a pan until it is golden brown a crispy. Strain
  the cooked bacon pieces through a sieve over a bowl to catch the bacon fat.
  Chill the bacon bits and fat in the refrigerator for 10 minutes.
• 2 Whisk together the dry ingredients (flour, baking soda, baking powder, salt,
  pepper, sugar) in a large bowl. Add the all of the butter and 2 tablespoons of
  chilled bacon fat to the flour mixture. Using a pasty cutter, or your hands,
  begin to cut the butter into the flour mixture until it begins to resemble
  coarse sand. Work quickly so that the butter does not melt.
• 3 Next, use a wooden spoon to fold in the buttermilk, reserved bacon bits,
  ricotta, cheddar and rosemary, just until everything comes together – do not
  over mix. Knead the mixture a few times in the bowl, making sure to get any of
  those dry bits at the bottom up into the mix. Transfer to a well-floured surface
  and use your hands to gently work the dough together. If the dough is too
  sticky, add flour until it is manageable. 
• 4 Roll and shape the dough into a to rectangle, about 1.5-2 inches thick then wrap
  in plastic wrap and transfer to the refrigerator to rest for at least 30 minutes
  or up to 24 hours. Preheat your oven to 425F. Line a baking tray with parchment
  paper, set aside.
• 5 Once chilled, use a sharp knife to portion the dough into 12 squares. Place the
  scones on the reserved baking tray and brush the tops with buttermilk, then a
  sprinkle laky sea salt, freshly cracked black pepper and (optional) a few
  rosemary leaves. Bake for 20-25 minutes, rotating halfway through, until golden
  brown. Serve warm.

Nutrition Info