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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Bacon Cheddar Chive Scones Recipe

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This recipe for Bacon Cheddar Chive Scones is from Quarantine Baking by the Cake Pusher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups al-purpose flour
½ tsp salt
1 tbsp baking powder
2 tsp granulated sugar
4 tbsp very cold butter cut into small cubes
1 cup cheddar cheese, very coarsely grated
⅓ cup chopped fresh chives, or the green tops of scallions
½ lb bacon, cooked, cooled, and crumbled
¾ cup plus 2 tbsp heavy cream
Directions:
Directions:
Preheat the oven to 425º

In a large bowl, whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour mixture with your fingers until it resembles coarse meal. Mix in the cheese, chives, and bacon until evenly distributed. Add ¾ cup of the cream, stirring to combine. If the dough is too crumbly or there are crumbs and/or flour remaining in the bottom of the bowl, add the remaining cream until the dough comes together (I used at least the extra 2 tbsp, and maybe a bit more).

On a floured surface with floured hands pat the dough into a 7-8 inch circle of even thickness. Transfer the disk to a parchment lined baking sheet, and with a bench knife, cut the disk into 8 wedges, spreading them apart on the baking sheet.

Brush the scones with a bit of cream and bake for 22-24 minutes.

Leftovers should be stored well wrapped in the refrigerator.
Personal Notes:
Personal Notes:
When these come straight out of the oven, they are beyond divine!

 

 

 

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