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CLINTON KELLY Savory Scones with Pecorino & Pancetta

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These savory scones are great for Thanksgiving!


4 ounces pancetta (thinly sliced, then finely chopped, substitute with bacon)
2 cups all-purpose flour (plus more for work surface)
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 sticks cold, unsalted butter (cut into cubes)
3 large eggs (beaten)
1/2 cup heavy cream (cold, plus more for brushing)
1/2 cup Pecorino Romano cheese (freshly grated)
2 teaspoons thyme (leaves, chopped)
2 teaspoons rosemary (finely chopped)

Preheat oven to 400ºF. Line a baking sheet with a piece of parchment paper and set aside.
In a sauté pan, add the pancetta and place over medium-high heat. Cook until the pancetta just begins to crisp. Using a slotted spoon, remove pancetta to a paper towel-lined plate. Set aside to cool.
In an electric mixer fitted with a paddle attachment, add the flour, baking powder, salt and pepper. On low speed, mix to combine. Add the butter and mix on low speed until the butter is pea-sized, 1-2 minutes. With the mixer running on low, add the eggs, cream, reserved pancetta, Pecorino cheese, thyme and rosemary, and mix just to combine.
On a floured work surface, turn out the dough. Pat into an 8in X 8in square, about 1in thick. Using a bench scraper or chef’s knife, cut into 2in squares. Transfer scones to prepared baking dish. Using a pastry brush, brush the top with cream. Place in the oven to bake until golden brown on top, 10 to 12 minutes. Transfer to a wire rack to cool completely.
Helpful Tips:
– Serve alongside dinner instead of a dinner roll!
– Substitute with your favorite cheese and herbs!

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