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Author Notes: A little change from the usual sweet scones to savory.
This recipe's adapted from King Arthur Flour. —cynthiagunawan
Makes 8 slices
- 240 grams All Purpose Flour
- 4 grams Salt
- 14 grams Baking Powder
- 10 grams Sugar
- 60 grams Unsalted Butter
- 15 grams Scallions
- 220 grams Bacon
- 220 grams Heavy Cream
- Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
- Mix together the flour, salt, baking powder, and sugar. Work the butter (using a pastry blender or fork) into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
- Mix in the cheese, chives, and bacon until evenly distributed.
- Add 200g 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.
- Shape the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
- Brush the scones with egg wash
- Bake the scones for 20 minutes at 425°F, lower down the temperature to 405°F and bake for another 15 minutes, until they’re golden brown. Remove from the oven, and cool right on the pan. Serve warm, or at room temperature.