(This Cheddar Bacon Chive Scones recipe can be found on Cooking Light’s site here.)
Step by Step Instructions:
Cheddar Bacon Chive Scones are delicious and will be a hit with your family. Here’s what you’ll need: 3/4 cup of shredded Sharp Cheddar Cheese, Whipping Cream (1 cup), freshly ground Pepper, Baking Powder, Salt, 1/2 cup (1 stick) of Butter diced and very cold, 2 cups of All-Purpose Flour, 2 tablespoons of Fresh Chives, and 1/4 cup of finely chopped cooked Bacon.
Begin by preheating your oven to 450 degrees. Then in a bowl add the flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt and stir to combine.
Then add the butter to the flour. One thing I do with the butter is dice it ahead of time and pop it in the freezer while I prep the other ingredients. That way it is nice and cold when I’m ready for it, which makes for a fabulously flaky scone.
Use a pastry blender to cut the butter into the flour until it’s about pea-size bits. Using the pastry blender instead of your hands helps to keep the butter cold. Then pop the flour/butter mixture into the freezer for 5 minutes.
Measure out your cream. You’ll need 3/4 cup plus 2 tablespoons and then measure out another 2 tablespoons and set to the side.
Take the flour out of the freezer and add the 3/4 cup plus 2 tablespoons of cream along with the bacon, sharp cheddar cheese, chives, and ground pepper to the flour.
Then gently mix until the dough just starts to moisten.
Turn out the dough either onto waxed paper or your work surface. I ended up scrapping the waxed paper, because it was easier for me to shape the dough on the counter.
Then gently shape the scone dough into a disc that is 7 inches in diameter. Another note here is that this dough is INCREDIBLY crumbly, and that’s okay because it’ll make for a light and flaky scone. But it does make it a bit trickier to work with. So be patient, gentle, and do your best to form it into a nice disc.
Then use a sharp knife or a bench scraper (I prefer the latter), to cut the disc into 8 wedges.
Transfer each scone to a baking sheet that has been lined with a Silpat or lightly-spray the baking sheet to prevent the scones from sticking. You’ll place them about 2 inches apart. If you need to reform the scones a bit if they crumble during the transfer, that’s totally fine. The scone dough is fairly forgiving.
Finally brush the reserved cream over the top of the scones so they get nice and brown while baking. And bake in the preheated oven for 13-15 minutes or until they are golden brown (and smell delicious).
Once the Cheddar Bacon Chive Scones are a gorgeous golden brown color, remove them from the oven and let them sit on the baking sheet for about 3 minutes.
Then transfer the scones to a wire cooling rack and let them finish cooling here. Enjoy these Cheddar Bacon Chive Scones slightly warm and I think they’d be amazing with a little maple syrup as well. Happy scone making!!
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ½ cup cold Butter, cut into ½-inch cubes
- 1 cup Whipping Cream, divided
- ¾ cup (3 oz.) shredded Sharp Cheddar Cheese
- ¼ cup finely chopped cooked Bacon (about 4 slices)
- 2 tablespoons chopped fresh Chives
- ½ teaspoon freshly Ground Pepper
- Begin by preheating your oven to 450 degrees, and lining a baking sheet with a Silpat, parchment paper, or spray with cooking spray.
- Combine the flour, baking powder, and salt. Then add the cold butter to the flour and use a pastry blender to work the butter into the flour until the crumbles are about pea-size. Then freeze the flour and butter mixture for 5 minutes.
- Remove the flour from the freezer and add the cream, cheddar cheese, bacon, chives, and ground pepper to the bowl and mix gently until the dough is just moistened.
- Turn out the (very) crumbly dough onto your work surface and gently shape it into a disc that is 7 inches in diameter. Then use a knife or bench scraper to cut the dough into 8 wedges.
- Transfer the wedges to the lined baking sheet and bake for 13-15 minutes or until it’s golden brown.
- Once baked, remove the scones from the oven and let them sit for about 3 minutes on the baking sheet. Then transfer them to a wire cooling rack to finish cooling completely.