Bacon Cheddar Chive Scones Recipes

BACON-CHEDDAR-CHIVE SCONES

Bacon-Cheddar-Chive Scones image

These rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal.

Provided by Annacia

Categories Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups unbleached all-purpose flour (can sub pastry flour for extra nice scones)
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1/4 cold butter
1 cup very coarsely grated cheddar cheese (or diced, your choice)
1/3 cup about 1/2 ounce snipped fresh chives (the green part, 3/4 ounce) or 1/3 cup finely diced scallion top (the green part, 3/4 ounce)
1/2 lb bacon (cooked, cooled, and crumbled about 1 cup)
3/4 cup heavy cream (or enough to make the dough cohesive)
2 tablespoons heavy cream, for brushing tops

Steps:

Preheat the oven to 425°F 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 crumbly.
Mix in the cheese, chives, and bacon till evenly distributed.
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.
Pat the dough into a smooth 7" disk about ¾" 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 will help their crust brown.
Bake the scones for 20 to 25 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Yield: 8 large scones.

Nutrition Facts : Calories 396, Fat 27.4, SaturatedFat 13.3, Cholesterol 69.8, Sodium 761.3, Carbohydrate 26.5, Fiber 0.9, Sugar 1.3, Protein 10.6

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