Thursday, February 23, 2012

Bacon Cheddar Chive Scones

Bacon Cheddar Chive Scone

I'm resurrecting this oldie but goodie from my archives.  It's cold-weather comfort food, even if the temperatures have been remarkably high for the Boston area in February.  When I last posted this a couple years ago, they were a warming treat after a bout of shoveling in some snowstorm.  This year I haven't shoveled once (yay!), but these scones are just as enjoyable.

Scone ingredients

A food processor makes quick work of blending butter into the flour.  Crispy bacon and diced cheddar are stirred in, and the chives give the scones a nice bite.

Unbaked scones

It helps to give the scones a stint in the freezer or fridge while the oven is preheating, since cold ingredients are the key to tall and flaky scones or biscuits.  Brush with cream, bake, put the kettle on to boil, and grab a good book.


Bacon Cheddar Chive Scones
By King Arthur Flour

8½ ounces (2 cups) all-purpose flour
1 tsp salt
1 tbs baking powder
2 tsp sugar
4 tbs (½ stick, 2 ounces) butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
⅓ cup (about ½ ounce) snipped fresh chives, or finely diced scallion tops (the green part)
½ pound bacon, cooked, cooled, and crumbled (about 1 cup)
¾ cup + 2 tbs (7 ounces) heavy cream - I used light cream without a problem

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. 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" disk about ¾" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench 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 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.

•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

7 comments:

  1. Gasp - they look soooooooo good!

    :)
    ButterYum
    PS - quick question for you... can you tell me if that basket is square, and if so, where did you get it? I've have a square one that looks identical and I've been looking for a matching one forever and ever.

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  2. Shirley, I LOVE these and I can't believe I've never seen these before. You would think they'd be EVERYWHERE =) I have featured this post in today's Friday Food Fetish roundup. Let me know if you have any objections and thanks as ever for the inspiration...

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  3. Ooh, I love me some savory scones! Although I don't eat bacon, you had me at cheddar and chives. They look perfect!

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  4. Are you saying that you can prepare this whole recipe from start to finish in a food processor?

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    Replies
    1. Yes, the mixing part. You'll still have to pat or roll out the dough and cut it. And cut up the butter, cheese, and chives first.

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    2. That's awesome! I love scones, but I rarely have time for the whole rub-the-butter-in step. I can't wait to try mixing everything in the food processor :)

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    3. Oh, I agree! I'm not even a fan of the handheld pastry blender. Just don't overwork it in the food processor, or the dough becomes tough. Cut the butter into small cubes or slices and keep it cold, then add it to the dry ingredients. Pulse until the butter is about the size of peas, then move the dough to a bowl and proceed with the recipe.

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