cheddar, herb, and bacon scones

this recipe was on daily candy (thanks amy for the heads up) a few weeks ago, and i had give it try. bacon, onions, and cheese? what’s better with that? 

mix dry ingredients with cold butter cubes

flour surface well before putting the dough on it

i thought it was easiest to roll the dough into balls, then flatten out and shape

brushing them with the cream helps them stay moist

serve with coffee


Cheddar, Herb, and Bacon Scones by Evelyn Paul
Makes twelve

4-6 slices of thick-cut bacon
2½ c. all-purpose flour
4 tsp. baking powder
½ tsp. sea salt
¾ c. cold unsalted butter cut into ½-inch pieces
2 lg. cold eggs, beaten
½ c. + 2 tsp. cold heavy cream
4 oz. high-quality, cold aged cheddar cheese, crumbled
3 scallions, chopped

1. Crisp bacon over medium heat. Drain, chop, and place in refrigerator.

2. Preheat oven to 375°.

3. Sift the flour, baking powder, and salt in a large mixing bowl. Cut in the butter and mix until the ingredients resemble a cornmeal texture.

4. Add eggs, ½ c. cream, and cheddar. Mix by hand until just combined. Fold in scallions and bacon.

5. Transfer dough to a well-floured board. Form two 7-inch rounds. Cut each into six wedges.

6. Line a baking sheet with parchment paper. Transfer the wedges to the sheet. Brush them with remaining cream and bake 20-25 minutes, until the scones are golden brown on top and bottom.

7. Allow to cool and firm about 10 minutes before removing from sheet (best if served the same day).


Leave a comment

Filed under recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s