Cheddar, Bacon and Chive Scone
Cheddar, Bacon and Scallion Scones
Most of us are familiar with sweet scones in the mornings, but if you haven’t indulged in their savory siblings, we invite you into a whole new world of deliciousness. We added our Peppercorn Harvest specialty cheddar to bacon and chives for a tender, crumbly and rich scone that we don’t feel a bit guilty about enjoying. We suggest dicing your cheddar instead of grating. This ensures that each bite of scone will have cheesy, peppery flavor pockets. This recipe is very quick to put together, even more so if you cook your bacon the day ahead.
2 cups all-purpose flour
1/2 teaspoon salt
1 TB baking powder
2 ts sugar
4 TB cold butter
6 oz Peppercorn Harvest cheddar, diced small (about 1 cup)
1/3 cup fresh green onion or scallion tops, finely chopped
1 cup cooked, crumbled bacon (about a 1/2 pound)
3/4 cup heavy cream (plus 2 Tb for brushing on top of scones)
Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper.
Combine flour, salt, baking powder, and sugar to a large mixing bowl and stir to combine. Cut the butter into the flour until the mixture is crumbly, some large pieces of butter are fine.
Stir in the cheese, scallions, and bacon.
Add 3/4 cup of the cream, and stir to combine. Shaggy dough is okay, but if you try to squeeze the dough together, and it won’t hold together, or if there are a large amount of crumbs and dry flour in the bottom on the bowl, add 1 tablespoon of cream until the dough comes together.
Transfer the shaggy dough to a well-floured work surface, gently press all the shaggy bits together into a rough ball.
Pat the dough into a smooth 8-9" disk about 3/4" thick. Use a knife or bench knife to cut the dough into 8 wedges. Transfer the cut scones to the baking sheet.
Brush the scones with a small amount of cream to promote a golden crust, being careful not to get cream on the cut sides.
Bake the scones in the middle rack for 20-22 minutes, or until golden brown.
Serve warm, or at room temperature.