Well, I'm on a bacon kick this week, aren't I? First the Bacon Bloody Mary, now these delectable Bacon Cheddar Chive Scones. Perhaps tomorrow I'll make bacon candy. Ooh, or maybe bacon soup! My attempt with these scones was to somehow recreate Bouchon Bakery's incredible Bacon Cheddar Scone. Sadly, I'm not quite on the mark, yet. Their crunchy, dense, bacon-packed scones are like breakfast bacon candy. If I could magically transport myself to Napa Valley right now to the door of that bakery, I think I would be in heaven. Oh, and of course I would need a latte to go with it. Maybe a baguette too, because, you know, gotta take advantage while you're there.
Then I'd slip across the street to Chandon winery and pay a visit to my darling friend Chloe. And we'd drink bubbles on their lovely outdoor patio. And I'll fantasize about hosting a gorgeous affair on their vast property, like a real live adult, complete with thousands of white peonies and pink Champagne.
This fantasy brought to you by Bacon Cheddar Chive Scones.
Scones are really so easy to make. You should go make them. Like right now. Plus you can put anything in them.
OK, I'm done. So take a look! And get the recipe after the jump.
Bacon Cheddar Chive Scones
Makes 8 scones. Adapted from King Arthur Flour.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons raw cane sugar
- 4 tablespoons (1/2 stick) cold butter
- 1 cup grated cheddar cheese
- 1/4 cup minced fresh chives
- 1 cup crumbled bacon (see note about beef and turkey vs. pork for this recipe)
- 3/4 cup fat free half and half + 1 tablespoon for brushing the scones
If using beef or turkey bacon, begin by cutting the raw bacon into small pieces. In a frying pan over medium heat, fry the bacon until crispy. Set aside to cool.
If using pork bacon, place whole pieces in a skillet and fry until crisp. Allow to cool and drain on a paper towel and then crumble into small pieces.
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
In a large bowl or mixer, mix together dry ingredients with butter until crumbly. If using a mixer, mix at low to medium speed so flour doesn't go flying everywhere.
Add the bacon, cheese and chives until fully incorporated.
Slowly pour in the half and half until dough comes together in a shaggy, wet ball. Fluff with a spoon to make sure any crumbs on the bottom of the bowl get incorporated as well.
On a well floured work surface, turn out dough and use your hands to shape into a shaggy ball. Press down until dough becomes a large round disk, about an inch thick.
Using a knife or spatula, cut the dough into triangular wedges. Eight wedges makes a nice sized scone.
Transfer the scone wedges to the prepared baking sheet, leaving about an inch in between each.
Brush the wedges with the extra tablespoon of half and half.
Bake for about 20 minutes, until scones are golden brown. Remove from the oven and allow to cool on the pan.
These savory scones are great with a dollop of sour cream and more fresh chives.