2 cups all-purpose flour
1 Tbl baking powder
2 Tbl sugar
1 Tbl Sweet Smoked Paprika
1 tsp Smoked Bacon Salt
5 Tbl chilled, unsalted butter, cut into 1/4-inch cubes
1 cup grated sharp cheddar cheese
1 cup heavy cream, plus a little more for brushing the tops
Cochon Cannery Bacon Jam for serving
Preheat oven to 425°F. Place flour, baking powder, sugar, Sweet Smoked Paprika and Smoked Bacon Salt in the bowl of a food processor. Drop in the butter cubes and pulse 5-6 times. You’re looking to make a mixture of small lumpy pebbles of floury butter, some small, some slightly larger. Add the cheddar cheese. Pulse twice. Pour in the heavy cream all at once. Pulse just until a shaggy dough forms—there will still be dry, floury bits. 2. Transfer to countertop and knead dough by hand just until it comes together into a ball. Press down on the dough to form a disk about 8 inches wide and 3⁄4 inch in height. Use a biscuit cutter to cut scones. Press remaining scraps back into another piece and cutting until all of the dough has been used.
Place the scones on a parchment-lined baking sheet and brush with cream. Sprinkle with a little Smoked Bacon Salt. Bake until golden brown, about 10-12 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature with Cochon Cannery Bacon Jam.