Tuesday, August 19, 2014

Food Post - Bacon, Cheddar and Scallion Scones

I found this recipe here at Solano's Kitchen.

Bacon, Cheddar and Scallion Scones - makes 8 scones

2 cups (8-1/2 ounces) all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick) cold butter, diced into small cubes
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup finely diced scallion tops (the green part), or snipped fresh chives
1/2 pound bacon, cooked, cooled and crumbled
3/4 cup plus 2 tablespoons (7 ounces) heavy cream or whipping cream (use just enough to make the dough stick together)

Preheat the oven to 425 degrees Fahrenheit.   

Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together the flour, salt, baking powder and sugar.  Add the butter into the flour and mix, using a pastry blender, two knives or your fingers, until the mixture is crumbly (the butter pieces should be the approximate size of a pea.

Stir in the cheese, scallions (or chives) and bacon until evenly distributes. 

Add 3/4 cup of the cream, stirring to combine.  Squeeze some of the dough together to see if it will come together.  If it is still crumbly, add the remaining cream and stir until the dough comes together.  The dough will not look at all smooth.

Transfer the dough to a well-floured work surface, then pat into a smooth 7-inch disk (about 3/4 of an inch thick).  

Move the disk to the prepared baking sheet.  Using a knife or pastry scraper, cut the disk into 8 wedges.  Spread the wedges apart on the pan and brush the scones with a bit of additional cream.

Bake the scones for 22 to 24 minutes, or until golden brown.

Remove from the oven and cool right on the pan.

Serve warm or at room temperature.

I made this quite a while ago and they were delicious, savory scones.  When it was still chilly I served them with a potato and leek soup. Now they would go great with a salad.

After cooling I put the leftovers in the fridge covered with foil, and they made a great breakfast the next day.  Those that were left I put in the freezer to enjoy another time.  After thawing I often find that they taste just as good, or is it the fact that you don't have to go to the trouble of making them?  I love getting in the kitchen when I am in the mood for baking, but when time is short the freezer is a great way to go and this would make a great breakfast on the go. 

As I don't do a lot of baking I didn't want to go to the trouble of buying parchment paper, and I used non-stick aluminum foil.  It worked really well with these scones.


  1. Looks delicious. I made gluten-free blueberry muffins this week. They too are delicious, and I froze some of them for use all week. Rediscovering cooking is great fun. I just sent David to the store with another list. Thanks for sharing your recipe.

  2. If we had some heavy cream available, I would have made these right away, Denise. They look wonderful and bet they were so delicious too.

  3. I love the idea of these scones...on my list!!