Description
Rich and buttery savory scones loaded with crispy bacon, sharp cheddar and chives!
Ingredients
- 2 Cups (240 g) King Arthur Unbleached All-Purpose Flour or your favorite AP flour
- 1/2 Tsp Salt
- 1 Tbsp (14 g) Baking Powder
- 1 Tbsp (12 g) White Sugar
- 6 Tbsps (84 g) Unsalted Butter, cold
- 1 Cup (113 g) Cheddar Cheese, very coarsely grated or diced
- 1/3 Cup (14 g) Chopped Fresh Chives or 1/3 Cup (21g) Finely Diced Scallion Tops
- 8 oz (227 g) Bacon, cooked, cooled, and crumbled (about 1 cup 72 g cooked)
- 3/4 Cup + 2 Tbsps (198 g) Heavy Cream, or enough to make the dough cohesive
Instructions
- Place uncooked bacon on a lined baking sheet and bake at 400ºF (204ºC) for 22 to 25 minutes. Drain, cool and crumble into small pieces and set aside.
- Shred cheddar cheese and set aside.
- Finely chop your chives or scallion and set aside.
- In a large bowl, combine flour, baking powder, sugar and salt.
- Add cold cubed butter. With a pastry cutter or fork, cut the butter into the flour. The mixture will be crumbly with uneven chunks of butter.
- Add cheddar cheese, bacon and chives and combine evenly.
- Add 3/4 cup of the cold heavy cream and mix to combine. Try squeezing the dough together. If the dough does not hold together, add the remaining 2 tbsps or more if needed.
- Transfer the shaggy dough directly onto a lined baking sheet. Bring the dough together and form into a 7-inch (17 cm) disc. Cut into 8 equal pieces, separating the scones and brush with heavy cream. Place tray of scones into the freezer for about 15 minutes.
- Meanwhile, preheat the oven to 425ºF (218ºC). Bake for 20 to 24 minutes. Serve warm and enjoy!
Notes
- Store in an airtight container at room temperature for 3 days or longer in the fridge.
- I like to warm up leftovers in the toaster oven.
- Prep Time: 35 Minutes
- Cook Time: 24 minutes