Pancetta Gouda Scones

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

On a pan over medium heat, cook the pancetta until crispy. Stir in the rosemary, take the pan off the heat, and allow to cool. Do not throw away the melted pancetta fat; we will use it soon!

Step 2

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 3

Mix your dry ingredients (including green onion) in a medium bowl until combined. Fold in the grated butter.

Step 4

Using a pastry cutter or your hands, crumble the mixture together until the texture resembles cornmeal. Mix in gouda.

Step 5

In a small bowl, whisk together the egg and buttermilk. Add to the dry ingredients and stir to combine.

Step 6

Place the dough on a lightly floured surface and roll out until one inch thick. If the dough is too sticky to roll, sprinkle with more flour. After rolling, fold the dough on top of itself 4 times and shape it into a circle. Using a knife, cut out eight wedges.

Step 7

Place on your prepared baking sheet, brush with leftover pancetta fat and bake for 20-25 minutes.

Step 8

Let's cool down and enjoy!

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