Bacon and Cheddar Scones

Bacon and Cheddar Scones

These directions are for a standing mixer, but it can also be made by hand or with a food processor. If you are using a food processor be careful to not over mix.

305 g/ 2 ⅓ cup flour
8 g/ 1 ½ teaspoons baking powder
2 g/ ⅓ teaspoon baking soda
27g/ 2 ½ tablespoons sugar
4 g/ 1 ¼ teaspoons salt
132g/ 4 ½ oz cold butter, cubed
70g/ ¼ cup heavy cream, plus more for brushing
90g/ ⅓ cup + 1 tablespoon creme fraiche
340 g/ 12 oz thick bacon, cooked, drained, and finely chopped
180 g/ 2 ½ cups cheddar cheese
10 g/ ¼ cup chives, minced
freshly ground black pepper

In a standing mixer with a paddle attachment blend together flour, baking powder, baking soda, sugar, and salt. Add the butter on the lowest setting. Mix until butter is broken up and incorporated, about 3 minutes. With the mixer still running slowly add the cream. Add the creme fraiche. Pulse a couple of times. Add the bacon, 144 g of the cheese, and the chives. Pulse until blended.

Move mixture to work surface and form a 7″ by 9″ rectangle. Chill until firm, about 2 hours.

Cut lengthwise down the middle, then slice 6 rows across so you have 12 pieces. Arrange on lined baking sheet, leaving plenty of space between them. Cover and free until solid, 2 hours or overnight.

Preheat oven to 175C/ 350F.

Brush with cream, sprinkle with remaining cheese, and ground black pepper over the tops.

Bake until golden brown, about 30-40 minutes.

Cool completely.

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