I first tried these scones during a trip to Cambria where a local baker from the Cambria Farmers Market sold us a weekend supply. They are a great alternative to a sweet scone, breakfast bread or pastry and very quick to make.
Prep – 20 min Bake – 22 to 24 min Total – 44 mins Yield – 8 scones
Ingredients
2 cups Unbleached All-Purpose Flour
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter
1 cup very coarsely grated or diced cheddar cheese
1/3 cup snipped fresh chives or 1/3 cup finely diced scallion tops (the green part)
1/2 pound bacon (about 1 cup) or about 7-8 slices – cooled and crumbled
3/4 cup + 2 tablespoons heavy cream or whipping cream – enough to hold the dough together
- Preheat the oven to 425 degree F with a rack in the middle to upper third. Lightly grease a cookie sheet or line with parchment.
- Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevely crumbly. I use a pastry cutter.
- 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. Transfer the shaggy dough to a well-floured work surface.
- Pat the dough into a smooth 7″ disk about 3/4″ thick. Transfer the disk to the prepared baking sheet. Use a 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 in the middle or upper third of the oven 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.
- Refrigerate any leftover scones, well wrapped, for several days; reheat before serving.
Recipe is from the King Arthur Flour website
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