Savory Bacon And Cheddar Scones With Pineapple Butter

• Meat

  • 6 slices Bacon, cooked & crumbled

• Produce

  • 1/2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Parsley, dried

• Refrigerated

  • 2 X-large eggs

• Condiments

  • 4 tbsp Pineapple preserves

• Baking & Spices

  • 2 cups Self rising flour
  • 1 tbsp Sugar

• Dairy

  • 14 tbsp Butter
  • 1 cup Cheddar cheese, sharp
  • 1/2 cup Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 cups self-rising flour
• 1 Tbsp sugar
• 1 tsp onion powder
• ½ tsp garlic powder
• 6 Tbsp cold butter, divided
• 2 x-large eggs
• ½ cup cold heavy cream
• 1 cup finely grated sharp cheddar cheese
• 6 slices bacon, cooked & crumbled
• 1 tsp dried parsley
• Pineapple Butter:
• ½ cup [1 stick] softened butter
• 4 Tbsp pineapple preserves

Directions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In a mixing bowl, sift together the flour, sugar, onion powder and garlic powder.
• Cut 4 Tbsp of cold butter into the mixture using a pastry blender, or a food processor until it resembles cornmeal.
• Whisk together the eggs and heavy cream in a separate bowl.
• Make a well in the center of the flour and pour in the wet ingredients.
• Stir together just until combined, then add the cheese, bacon and parsley flakes. You can add the parsley in with the wet ingredients as well, if you like.
• Mix together, then turn out on a lightly floured surface.
• Using your hands, pat into a circle approximately 8-9 inches in circumference and ½ inch thick.
• Use a sharp knife to cut into triangles.
• Place onto the baking sheet about 1 inch apart and brush the tops with the remaining 2 Tbsp butter, melted.
• Bake for 14-16 minutes until golden.
• Serve warm.
• To make the Pineapple Butter: Mix together with a fork until fluffy and fully combined.
• Bring to room temperature before serving.