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 the search of a scone recipe ever since.
Bacon Cheddar Chive Scones
- 2 Cups All purpose flour
- 1 t Salt
- 1 T Baking powder
- 2 t Granulated sugar
- 4 T Butter (Cold)
- 1 Cup Cheddar cheese (Diced)
- 1/2 lb Bacon (Cooked,cooled and crumbled)
- 3/4 C heavy cream
- 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 cubed cheese, chives and bacon until evenly distributed. Add 3/4 C. of the cream, stirring to combine. If the dough seems dry, add additional cream 1 T 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. Bake the scones for 22 to 25 minutes or until they’re golden brown.
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