Recipe by Bobbie
I haven't prepared these scones yet -- just came across the recipe on the Internet and wanted to get it posted since I didn't see the recipe on the site. I'm not familiar with the King Arthur All-Purpose flour -- so will probably just use regular unbleached all-purpose flour when I make them.
Top Review by *Z*
These are wonderful! I used scallion (green onion) instead of the chives. I made these up in my food processor. Quick and easy! I only ended up using about 1/2 cup of cream. I shredded my cheese but I think next time I will coarsely chop it instead so there are bigger bites of cheese and I will also leave my bacon crumbled in bigger pieces. I baked it for 22 minutes but next time I will start checking them at about 18 min. I brushed the tops with some cream and they got very brown.
- 473.18 ml king arthur unbleached all-purpose flour or 473.18 ml mellow pastry blend
- 4.92 ml salt
- 14.79 ml baking powder
- 9.85 ml sugar
- 59.16 ml cold butter (1/2 stick, 2 oz.)
- 236.59 ml very coarsley grated or diced cheddar cheese
- 78.07 ml snipped fresh chives (the green part) or 78.07 ml finely diced scallion top (the green part)
- 226.79 g bacon, cooked, cooled and crumbled (about 1 cup)
- 177.44 ml heavy cream, plus
- 29.58 ml heavy cream, or enough to make the dough cohesive
Directions See How It's Made
- Preheat oven to 425. Lightly grease a baking sheet or line it with parchment.
- Wisk 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 (or scallions) 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 inch thick. Transfer the dish 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 22-24 minutes, until they are golden brown. Remove them from the oven, and cool right onthe pan. Serve sarm or at room temperature.