Bacon Cheddar Scones: I know, too good to be true!

Good morning! And what a good morning it is here in my kitchen. Today I took a shot at a savory scone recipe that is sure to make your mouth water and your morning commute a little more delicious!

I adapted the recipe from the Food Networks version. The thing I love is that this simple recipe calls only for ingredients that you are very likely to already have in your pantry and fridge. Te basics of flour, sugar, baking soda, salt and half and half. Of course you'll need your cheese and bacon and a few green onions to give a kick of flavor!

Take a peek at the recipe below and give it a try! When I made the scones they had a beautiful crunch on the outside and the savory deliciousness of the cheddar and bacon within. I paired this little bit of heaven with a cup of caramel coffee and couldn't be happier! Enjoy my friends, as bacon always make things a bit better than they were before.

Ingredients
4 slices bacon, chopped
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons

Directions
Preheat the oven to 400 degrees F.
In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.