1/2 cup shredded 3 cheese blend (such as fontina, asiago, and parmesan)

1/2 cup shredded cheddar cheese

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh basil

1 1/2 cups white whole wheat flour

1 cup all-purpose flour

1 tablespoons baking powder

1/2 teaspoons salt

1/2 cup (1 stick) ice-cold unsalted butter, cut into cubes

2 large eggs, beaten

1/2 cup buttermilk

1/2 cup heavy cream, plus more for brushing

4 slices bacon, cooked (turkey or pork)

Instructions:

Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper; set aside.

In a small bowl, stir together 1 tablespoon of the three cheese blend, 2 tablespoons of the cheddar cheese, and 1/2 teaspoon each of the rosemary, thyme, and basil.  Set aside for topping the scones.

In a large bowl, sift together the flours, baking powder, and salt.  Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.  Using a wooden spoon, and with a few quick strokes, mix the eggs, buttermilk, and the cream.  Again with a few quick strokes, mix in the remaining cheese blend and cheddar cheese, rosemary, thyme, basil, and bacon.

Turn dough out onto a lightly floured work surface.  Pat down dough to an circle.  Using a 2-inch round biscuit cutter, cut into rounds and place on prepared baking sheets.  Brush the top of each scones with a little cream, and then sprinkle each with some of the reserved cheese-herb topping.

Bake the scones until golden brown, rotating the pan at the halfway point to ensure even browning, 15 to 20 minutes.  Best served warm.

Adapted from Norstrom Friends and Family Cookbook