Pay Mom back for all those years of smiley-face pancakes (or charred Pop-Tarts). Allow chef Evelyn Paul to guide you through a brunch menu of Vidalia onion quiche, apple crepes with spiced rum sauce, and more at a class tonight at Cook’s Warehouse.

Can’t make it? Attempt her scone recipe on your own.

Cheddar, Herb, and Bacon Scones
Makes twelve

Ingredients
4-6 slices of thick-cut bacon
2½ c. all-purpose flour
4 tsp. baking powder
½ tsp. sea salt
¾ c. cold unsalted butter cut into ½-inch pieces
2 lg. cold eggs, beaten
½ c. + 2 tsp. cold heavy cream
4 oz. high-quality, cold aged cheddar cheese, crumbled
3 scallions, chopped

1. Crisp bacon over medium heat. Drain, chop, and place in refrigerator.

2. Preheat oven to 375°.

3. Sift the flour, baking powder, and salt in a large mixing bowl. Cut in the butter and mix until the ingredients resemble a cornmeal texture.

4. Add eggs, ½ c. cream, and cheddar. Mix by hand until just combined. Fold in scallions and bacon.

5. Transfer dough to a well-floured board. Form two 7-inch rounds. Cut each into six wedges.

6. Line a baking sheet with parchment paper. Transfer the wedges to the sheet. Brush them with remaining cream and bake 20-25 minutes, until the scones are golden brown on top and bottom.

7. Allow to cool and firm about 10 minutes before removing from sheet (best if served the same day).

Brunch course, tonight, 7-9 p.m., at Cook’s Warehouse, 180 West Ponce de Leon Avenue, Decatur (404-377-4005). Register online at classes.cookswarehouse.com, $45 per person. For more recipes, go to evelynpaul.com.

Photo: SisterMaryEris / Flickr

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