SAVORY BACON CHEDDAR SCONES-recipe and tutorial -melt in your mouth flaky deliciousness created with butter and cream, cooked bacon and grated cheddar cheese. A must-have for Christmas Brunch. You will need a couple per guests so make a double batch.
SAVORY BACON CHEDDAR SCONES
It seems when I create for my teaching segments, I always make favorite foods of mine. How boring for both you and me if I created posts about foods that I thought were just “okay”? Yep, you won’t find that here. If truth be told, there are very few food I don’t like. I have a couple, but I will never tell what they are. Instead, I will kindly pass the plate on by to the next willing diner.
Do I Like Scones? Yep, I love Them!!!
Let’s get to cooking.
How To Make Scones From Scratch
Of course, Prepping the ingredients is the first step and the first item I prep when baking scones is to cut the butter into small sizes, about the size of square dimes. (square dimes?) Place the dime-sized pieces of butter on a glass plate and place in the freezer to become extremely cold without actually freezing. Check out the next photo to see my square dime-sized pieces of butter.
Second, cook the bacon and grate the cheese. Thirdly, measure out the rest of the ingredients and keep the measured cream in the refrigerator until ready to use in the dough.
Cooking Bacon in the Oven
I can give you a couple of hints. Pre-heat your oven to 400 degrees F. Cover a sheet tray with tin foil and place a rack on top of the foil, spray it with non-stick spray. Lay the bacon pieces out on the rack and bake until cooked through or cooked to crispy, rotating the pan in the middle of cooking. Total cook time is between 20 and 30 minutes. Clean up is a breeze – you’re welcome!
Best Kept Secret To Making Delicious Scones
The butter must be extremely cold!
Hint and Tip: Remember, the spoils go to the chef. If you feel the bacon needs to be tested after it’s cooked, by all means, knock yourself out!!!
Cutting-In The Butter For Flaky Scones
Cutting the butter into the dry ingredients can be done with a Pastry Cutter, (pictured above-lower right), or with a fork. Some cooks will use their fingers and thumbs, which is fine, however, fingers will produce heat and change the composition of the butter as it begins to melt. Keeping the butter tight will cause steam to release during baking and will produce the flakiness scones ever! Just sayin’.
Pictured above and to the left, you can see pea-sized pieces of butter cut into the flour, this is your overall objective.
Second Best Kept Secret To Making Delicious Scones
After cutting the butter into the dry ingredients, begin adding the cream. DO NOT OVERWORK THE DOUGH! A spoon can be used to work in the cream, but I use my hands in a quick circle movement to make it easier to blend, but not overwork. The dough will begin to hold together when pressed, or gently squeezed in the palm of your hand.
Hint and Tip: My recipe calls for a measured amount of cream, I did have to add a little more to create the consistency I desired for my batter. If you feel a little more cream is necessary, only add one tablespoon at a time. Gently work it in and add another tablespoon if necessary. (More or less cream will be determined by the moisture in your home or the flour.)
Do Not Knead Scone Dough
Once the dough has begun to stick together, place it on a floured clean surface. DO NOT KNEAD THE DOUGH. The process at this stage is to gently “push” the dough together.
“Push” the dough together to create a seven (7) inch round about 3/4 to 1 inch thick.
Move the round to a parchment lined baking sheet. Cut the round into eight (8) wedges using a large knife or a bench scraper. To move the scone round to the baking sheet I used a pizza spatula/peel.
Brush the scones with cream before popping them into the oven.
And there you have it – Fresh Savory Bacon Cheddar and Chive Scones – Right Out of The Oven
Cool the scones on the pan to room temperature. Hide them before serving because once your family tastes them, they will want more. Consider this your warning.
PIN and FOLLOW
Savory Bacon Cheddar Scones Recipe
SAVORY BACON CHEDDAR SCONES
Yield 8 Scones
Melt in your mouth flaky deliciousness created with butter and cream, cooked bacon and grated cheddar cheese. A must-have for Christmas Brunch and beyond.
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 2 teaspoons sugar
- 4 tablespoons very cold butter
- 1 3/4 cups coarsely grated yellow cheddar cheese
- 1 .66 oz. container of fresh chives, fine chopped
- 1/2 lb. hickory smoked bacon, cooked and cooled, small chopped
- 3/4 cup heavy cream, plus 2 to 4 tablespoons extra if the dough is too dry to squeeze together
- 2 tablespoon heavy cream to brush on the scones before baking
- Preheat the oven to 425 degrees F, keep in mind the oven may need to be turned down to 375 degrees F halfway through the baking time depending on how fast the scones brown. Line a sheet tray with parchment paper.
- Cook, cool, and chop the bacon. (See notes.)
- Cut the butter into dime-sized squares. Place onto a glass plate and place that into the freezer until ready to add the butter to the dry ingredients, about 10 minutes.
- In a large bowl whisk together the dry ingredients, flour, baking powder, salt, and sugar.
- Cut the butter into the dry ingredients using a pastry cutter or a fork until the mixture is crumbly containing small and larger chunks of butter. The crumbly mixture will be uneven.
- Add the cheese, cooked bacon, and chives stir together to blend evenly.
- Pour 3/4 cup cream over the mixture and begin to stir together using a large heavy spoon or fingers.
- Try pushing or gently squeezing the crumbly mixture together. If it doesn't hold together, add more cream 1 tablespoon at a time. The mixture will remain somewhat crumbly but will hold together when pushed to one side of the bowl. There may be some crumbs left on the bottom of the bowl, this will be normal.
- At this point, the dough will be "shaggy". Transfer the dough to a floured work counter or board and begin to "push" the dough together. The objective is to end up with a 7-inch round about 3/4 to 1 inch thick.
- Cut the round into 8 wedges using a knife or a bench scraper.
- Brush the wedges with heavy cream.
- Bake for 20 to 25 minutes or until the scones are golden brown. **If the scones are browning too quickly, turn the oven down to 375 degrees F. Remove from the oven and cool on the pan.
Cooking Bacon in the Oven
I can give you a couple of hints. Pre-heat your oven to 400 degrees F. Cover a sheet tray with tin foil and place a rack on top of the foil, spray it with non-stick spray. Lay the bacon pieces out on the rack and bake until cooked through or cooked to crispy, rotating the pan in the middle of cooking. Total cook time is between 20 and 30 minutes. Clean up is a breeze - you're welcome!
For the scone recipe, cook the bacon through, but not overly crispy, perhaps around the edges.
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