Pancetta & Cheddar Scones

 

A quick message on being kind. And pancetta cheddar scones.

Please be kind to friends. Be kind to your family. Be kind to strangers. Be kind to yourself.

Be kind.

 

Have your friend for dinner. Make them scones. Tell them you love them.

Prove it by knowing you should pair that leftover pancetta in the fridge with some cheddar and whip up something delicious.

Don’t be a Negative Nancy. Be a Positive Patty.  Don’t be a Judgmental Judy. Be non-judgmental. Maybe still be Judy if you want. This is just some truth on a Thursday

Recipe adapted from Joy the Baker

2 cups all-purpose flour

2 tablespoons cornmeal

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes

2 large eggs

1/2 cup heavy cream  (plus more for brushing the tops of the scones)

1/4 pound sharp cheddar, cut into small cubes

6 slices pancetta (or bacon)

2 teaspoons olive oil

1 tablespoon all-purpose flour

Fry your pancetta in a saute pan and let it rest on a paper towel.

Whisk together the flour, cornmeal, baking powder, salt, and pepper. Work in the butter cubes with your hands until you get coarse meal.  In a separate bowl, whisk together the cream and eggs.

Combine the wet ingredients and dry ingredients with a fork until almost fully combined.  Use your hands or a knife to break up the pancetta into smal (about 1/2 inch) pieces.  Mix with cheese and add to the dough. Work with your hands to fully incorporate. The dough will be shaggy.

Turn the dough out onto a floured surface and press into a disk about 2 inches thick.  Slice the scones however you like and refridgerate for 10 minutes before baking.

Preheat oven to 400. 

Transfer the scones to a parchment lined baking sheet and brush with cream. Bake for 20-25 minutes. Scones are best right out of the oven, but will last in a sealed container up to 3 days.

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