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Everything chopped up and ready to go into the dough.
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My preferred method of cutting in the butter is to use my fingers.
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http://www.wowogallery.com/jhbu6l83d4 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.
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https://mmopage.com/news/uk7x8v45 These were delicious and the milk gravy was the best. I bought that cute little skillet in France.
Bacon Cheddar and Chive Scones
Ingredients
- 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
Instructions
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Preheat the oven to 425°. Lightly grease a baking sheet, or line it with parchment.
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Whisk together the flour, salt, baking powder, and sugar
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Work the butter into the flour until the mixture is unevenly crumbled with some of the butter remaining in large pieces.
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Mix in the cheese, chives (onion) and bacon until evenly distributed.
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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.
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Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet.
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Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
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Brush the scones with a bit of cream; this well help their crust brown.
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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.
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Yield 8 large scones.
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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.
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**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.
3 Comments
Donna Leibert
August 10, 2012 at 6:26 amBuy Valium From Mexico Can’t wait to try these. Yum.
Donna Leibert
August 10, 2012 at 6:27 amhttps://gungrove.com/0werx4np2o Can’t wait to try these. Yum. D.
Sherry
August 12, 2012 at 7:32 amhttps://space1026.com/2024/01/oohnb3z75 Donna, these were so good and great to have in the freezer.