Rosemary – Parmesan & Pancetta Scones
I learned something this week, it sometimes is ok to have two of something. Two glasses of wine….two scones…and apparently two women. This past week I was pulled over for speeding and was sure that I was going to get a big fat ticket. To say the least, I was less then thrilled. But after running all my info the cop walked up to the door and handed me my warning ticket paper and asked me for my number. I smiled and said sorry, I’m married. To which he replied, So am I! And then continued to try to get my number. When did this become ok or the norm in our society? I mean, I get it, people cheat. Probably more then I like to think. But I didn’t know it would happen just like that. Eventually he got the hint, and thankfully still let me go without a ticket. All of my friends got a big kick out of it when I told them and I guess I learned that sometimes having two of something isn’t always bad….especially when it is two of these scones!
Rosemary - Parmesan & Pancetta Scones
12 slices pancetta
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 stick unsalted butter, room temperature, cut into pieces
8 ounces parmesan cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
3 tablespoons fresh rosemary, chopped
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
Preheat the oven to 400 degrees F.
In a medium skillet, cook the pancetta, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Once cooled, chop.
Into a large bowl, sift together the flour, baking powder, and sugar. Cut in the butter, cheese, green onions, rosemary and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together.
Add the pancetta. Add heavy cream and work just until it becomes a sticky dough, being careful not to overwork. Wrap dough in saran wrap and refrigerate for 30 minutes.
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. Bake for 20-22 minutes, until golden brown. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
A Novice Chef Blog Original (Thanks to Christina Sloan!)