Truthfully, I don't know what put it into my mind to combine cheese and crispy, crumbled bacon in scones. The idea just showed up, and rather than fight it, we followed through. Very glad for the impulse, whatever its origin, a stunning combination in a breakfast scone. Also, they are very quick and easy to put together.
I used my favorite Alice Waters recipe for cream scones, and just added some grated parmesan and fried, crumbled bacon; then sprinkled the tops with more cheese before baking.
Cheesy Bacon Scones
Preheat oven to 400F
Fry your bacon until crispy. Drain on paper towel and crumble when cooled down.
Measure and mix together in a large bowl:
2 cups unbleached whole-wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
about 1/3 cup bacon bits
1/3 cup parmesan cheese, grated (reserve a tablespoon or so to sprinkle on top)
1 cup cream (you may need to add a bit more)
Mix until the dough just starts to come together; it will be sticky. Turn it out onto a floured surface and knead just until it holds completely together, and pat into an 8-inch circle. Sprinkle the extra cheese on top.
Cut the circle into 8 wedges and place on parchment paper lined baking sheet or a silicone liner.
Bake for 17 minutes or 'til lightly golden.