Many years ago I attempted to bake scones. The result scarred my family. Any time I would think about giving scones another try I was quickly reminded of the failure of my first attempt. The inspiration for the following recipe came from eating ham and cheese scones from a local coffee shop in Austin. Unfortunately, I think the baker must have left because they just stopped serving them. I’ve been in search of a scone recipe ever since. Enjoy!
Bacon Cheddar Chive Scones
Servings 8 scones
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 Tbsp. baking powder
- 2 tsp. granulated sugar
- 4 Tbsp. butter cold
- 1 cup cheddar cheese chopped into chunks
- 1/2 lb. bacon cooked, cooled and crumbled
- 1 cup heavy cream +2 Tbsp. for brushing tops
- 1/4 cup chives chopped fine
- Preheat the oven to 425 degrees. Line a baking sheet with parchment.
- Whisk together the flour, salt, baking powder and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. Stir in the chunks of cheese, chives and bacon until evenly distributed.
- Add 1 cup of the heavy cream, stirring to combine. If the dough seems dry, add additional cream 1 tablespoon at a time until the dough just comes together.
- Transfer the mixture to a floured work surface. Pat the dough into a smooth disk about 34" thick. Transfer to a prepared baking sheet.
- Cut the disk into 8 wedges, spreading the wedges apart on the pan.
- Brush the tops of the scones with heavy cream. Bake the scones for 22 to 25 minutes or until they're golden brown.