Bacon

Bacon Cheddar Scallion Scones

January 19, 2018
3
1 Ratings
Photo by cynthiagunawan
  • Makes 8 slices
Author Notes

A little change from the usual sweet scones to savory.

This recipe's adapted from King Arthur Flour. —cynthiagunawan

Ingredients
  • 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
In This Recipe
Directions
  1. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
  2. 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.
  3. Mix in the cheese, chives, and bacon until evenly distributed.
  4. 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.
  5. 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.
  6. Brush the scones with egg wash
  7. 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.

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1 Review

AlionBakes August 6, 2022
So these scones turned out delicious, but there were a few issues I noticed with the recipe that caused me to rate it at 3.

- The cheese amount isn’t listed in the ingredients. So I just referenced a different recipe and assumed 1 cup grated cheddar.
- The cook time seems off, (425 for 20 min, then an additional 405 for 15 min more) I had mine in for the first 20 minutes and they were fully baked and too dark. Thankfully they still tasted delicious, but they would have been burned if I had done the additional time. I actually think 18 min would have been better. Perhaps I was meant to cover them for the first 20? It wasn’t mentioned, but for a scone, they are pretty moist.