Who says scones are just for breakfast??
A few weeks ago, Daren and I went to one of King Arthur Flour’s traveling baking demos. The one we saw was called Baking with Yeast and Whole Grains (and was AWESOME! Seriously, even Daren enjoyed it), while there was one earlier in the day called Perfect Pies and Savory Scones. I would have loved to attend both, but I figured I could only torture Daren so much, and that the yeast demo was more likely to capture his interest. Luckily, the booklet they gave us contained recipes from both demonstrations, including these bacon, cheddar and scallion scones.
Bacon, cheddar and scallions, baked into a crumbly, buttery scone – what more is there really to say? We ate these as a side dish with simple pasta/broccoli rabe/cannellini dish (and then again with tacos), but I think they would go even better with a soup. They’re also perfect for brunch! Scones may seem intimidating, but I promise they actually come together really quickly and easily. I whipped these up on a weeknight in between doing a bunch of household chores, and had plenty of time to get them ready for dinner. Now, whether or not they’re healthy is a whole other story… but why not indulge a little every once in a while?
- 2 cups (8 1/2 ounces) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 4 tablespoons (1/2 stick) cold butter, diced into small cubes
- 1 cup (4 ounces) very coarsely grated or diced cheddar cheese
- 1/3 cup finely diced scallion tops (the green part), or snipped fresh chives
- 1/2 pound bacon, cooked, cooled, and crumbled
- 3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream (use just enough to make the dough cohesive)
Preheat the oven to 425°F. Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flour, salt, baking powder, and sugar. Add the butter into the flour and mix, using a pastry blender, two knives or your fingers, until the mixture is crumbly (the butter pieces should be approximately pea-sized).
Stir in the cheese, chives, and bacon until evenly distributed. Add ¾ cup of the cream, stirring to combine. Squeeze some of the dough together to see if it will come together; if it’s still crumbly, add the remaining cream and stir until the dough comes together. The dough will be pretty shaggy.
Transfer the dough to a well-floured work surface, then pat into a smooth, 7-inch disk (about ¾ inch thick). Move the disk to the prepared baking sheet, then use a knife or bench scraper to cut the disk into 8 wedges. Spread the wedges apart on the pan, then brush the scones with a bit of additional cream.
Bake the scones for 22 to 24 minutes, or until golden brown. Remove from the oven and cool right on the pan. Serve warm or at room temperature.
Yield: 8 scones
Source: King Arthur Flour