Bacon-Cheddar-Chive Scones Printable Recipe

 Serve them with soup or a salad for a satisfying meal.

Bacon-cheddar-chive-scones

Bacon-cheddar-chive-scones
Print
Bacon-cheddar-chive-scones
Ingredients
  • 2 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend 8 1/2 ounces
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 4 tablespoons cold butter 1/2 stick, 2 ounces
  • 1 cup very coarsely grated or diced cheddar cheese 4 ounces
  • 1/3 cup snipped fresh chives about 1/2 ounce, the green part, 3/4 ounce, or finely diced scallion tops
  • 1/2 pound bacon about 1 cup, cooked, cooled, and crumbled
  • 3/4 cup + 2 tablespoons heavy cream or whipping cream 7 ounces, or enough to make the dough cohesive
Instructions
  1. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
  2. 1) Whisk together the flour, salt, baking powder, and sugar.
  3. 2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
  4. 3) Mix in the cheese, chives, and bacon until evenly distributed.
  5. 4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
  6. 5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
  7. 6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
  8. 7) Brush the scones with a bit of cream; this will help their crust brown.
  9. 8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
  10. Yield: 8 large scones

Leave a Reply

Your email address will not be published.