Bacon Cheese Scallion Scones Recipes
BACON, CHEESE & SCALLION SCONES
I haven't prepared these scones yet -- just came across the recipe on the Internet and wanted to get it posted since I didn't see the recipe on the site. I'm not familiar with the King Arthur All-Purpose flour -- so will probably just use regular unbleached all-purpose flour when I make them.
Provided by Bobbie
Categories Scones
Time 54m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425. Lightly grease a baking sheet or line it with parchment.
- Wisk 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 (or scallions) 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 inch thick. Transfer the dish 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 22-24 minutes, until they are golden brown. Remove them from the oven, and cool right onthe pan. Serve sarm or at room temperature.
Nutrition Facts : Calories 446.9, Fat 33.2, SaturatedFat 16.9, Cholesterol 85.1, Sodium 812, Carbohydrate 26.5, Fiber 0.9, Sugar 1.3, Protein 10.7
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BACON CHEDDAR CHIVE SCONES RECIPE | KING ARTHUR BAKING
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- 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, with some of the butter remaining in larger pieces., Mix in the cheese, chives, 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.
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