* Exported from MasterCook *
Scones, Bacon Cheddar Chive
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups All-Purpose Flour -- King
Arthur Unbleached, (8 1/2 oz, or Perfect Pastry Blend
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter -- (1/2 stick, 2 oz)
1 cup diced cheddar cheese -- or very coarsely
grated, (4 oz)
1/3 cup snipped fresh chive -- or finely diced
scallion tops (the green part, 3/4 oz), (about 1/2 oz)
1/2 pound bacon -- cooked, cooled, and crumbled (about 1 cup)
3/4 cup heavy cream -- plus 1 tablespoon
2 tablespoons heavy cream -- or whipping cream, or enough
to make the dough cohesive, (7 oz)
Preheat the oven to 425F. Lightly grease a baking sheet, or line it
with parchment.
1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter into the flour until the mixture is unevenly
crumbly, with some of the butter remaining in larger pieces.
3) Mix in the cheese, chives, and bacon until evenly distributed.
4) 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.
5) Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the
disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges,
spreading the wedges apart a bit on the pan.
7) Brush the scones with a bit of cream; this will help their crust brown.
8) 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.
Yield: 8 large scones
Baker's Tips
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 425F oven for 35 to 40
minutes, until golden brown.
Make mini-scones: Divide the dough in half, and roll each half into a
5" round. Cut each round into 8 wedges. Bake in a preheated 425F oven
till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.
Description:
"We usually think of scones as sweet, not savory. But these rich,
tender scones are packed with chunks of Cheddar cheese and diced
bacon, and accented with fresh chives."
Source:
"kingarthurflour"
S(Internet address):
https://www.kingarthurbaking.com/recipes/bacon-cheddar-chive-scones-recipe
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Per Serving (excluding unknown items): 480 Calories; 34g Fat (64.5%
calories from fat); 16g Protein; 26g Carbohydrate; 1g Dietary Fiber;
90mg Cholesterol; 1059mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1
1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve them with soup or a salad for a satisfying meal.