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by on July 31st, 2012

Bacon, Cheddar and Chive Scones

I could live on bread alone. Could you?

So today, he gets a treat for breakfast and that’s going to be these bacon and cheddar scones.

Most people think of scones as being sweet, but a savory scone is just as delicious. I saw this recipe awhile back on King Arthur flour’s website and just knew that I would be making these for a very special breakfast; maybe some scrambled eggs, some good stone ground grits and a big bowl of milk gravy to go with them.

BLAST FROM THE PAST: EGGS AND PESTO STUFFED TOMATOES has been one of my favorite new breakfast dishes. Hope you will give it a try.

Such simple ingredients. You probably have these in your refrigerator.

I like to cut my bacon in 1″ pieces to fry then all you have to do is stir and no turning required.

Everything chopped up and ready to go into the dough.

My preferred method of cutting in the butter is to use my fingers.

You can either pat this out to a 7-8″ circle and cut in wedges or use a 2″ ring cutter and cut into circles.

These were delicious and the milk gravy was the best. I bought that cute little skillet in France.

Bacon Cheddar and Chive Scones

2 c. King Arthur all purpose flour
1 tsp. salt
1 Tbsp. baking powder
2 tsp. sugar
4 Tbsp. cold butter
1 c. finely grated cheddar cheese
1/3 c. snipped fresh slice or diced scallion tops, green part only
1/2 lb. bacon, cooked, cooled, and crumbled, about 1 cup
3/4 c. + 2 Tbsp. heavy cream

Preheat the oven to 425°. Lightly grease a baking sheet, or line it with parchment.

Whisk together the flour, salt, baking powder, and sugar

Work the butter into the flour until the mixture is unevenly crumbled with some of the butter remaining in large pieces.

Mix in the cheese, chives (onion) and bacon until evenly distributed.

Add 3/4 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.

Pat the dough into a smooth 7″ disk about 3/4″ thick. Transfer the disk to the prepared baking sheet.

Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

Brush the scones with a bit of cream; this well help their crust brown.

Bake the scones for 22 to 24 minutes until they are golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

Yield 8 large scones.

Tip: If you want to make these and freeze, after you cut them, put them on a cookie sheet and freeze. When firm enough to wrap, wrap individually and put in a ziploc bag. When you’re ready to bake, remove the scones, place on a baking sheet, brush with cream and let thaw about 10-15 minutes then bake in preheated 425° oven for 35-40 minutes until golden brown.

**Note: I added maybe an extra tablespoon or two of the cream as it was still a bit crumbly and needed the additional cream to come together. I also used the green onion stems instead of the chives. Either one would work great.

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