My wife knows that if a recipe has “bacon” in the name (or anywhere in the ingredients list) I will love it. These scones turned out to be no exception to that rule. We had them with homemade tomato soup (recipe forthcoming).
Go make these delicious scones right now. For Christmas morning. They are that good.
Bacon Cheddar Scallion Scones
from King Arthur Flour
- 2 cups unbleached all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 2 tsp sugar
- 4 tbsp cold butter
- 1 cup grated cheddar cheese
- 1/3 cup finely diced scallion tops
- 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
- 3/4 cup + 2 tbsp cream, or enough to make the dough cohesive
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. Using a pastry cutter, two forks, or your fingers, 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-inch disk about ¾ inch thick. Transfer the disk to the prepared baking sheet.
Cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream.
Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.