Happy 2018! After spending the entire month of December baking dozens and dozens of sweet, sugary treats, I decided to go with a savory breakfast item for my last bake of the month and the year: cheddar bacon chive scones. These scones are simple to make and are best served warm, sliced in half, and topped with butter or clotted cream.
The recipe calls for heavy cream both in the dough and to brush on top, but if you don’t have cream and don’t want to buy any, you can sub out milk in the dough and brush the tops with melted butter instead.
The recipe also calls for cutting the butter in with your hands. You can use a pastry cutter or two forks if you want to try and keep your hands cleaner, but I personally find that using my fingers works the best. Just make sure that the butter is cold when you cut it in. If it’s room temp, it will simply melt from the heat of your hands; we want small chunks of butter in the dough that will melt during the baking and help create a flaky texture.
- 2 cups AP flour
- 1/2 tsp salt
- 1 Tbsp baking powder
- 6 Tbsp cold butter, cubed
- 1 cup grated sharp cheddar
- 2 Tbsp chopped chives
- 3-4 slices of bacon, cooked and crumbled
- 2 large eggs
- 1/3 cup heavy cream, plus more for brushing on top
Preheat oven to 375 F. Line a baking sheet with parchment or a silicone mat.
Whisk together the flour, salt, and baking powder in a large bowl. With your fingers, cut in the butter until it’s the size of a pea and the mixture is crumbly.
Stir in the cheese, chives, and bacon.
In a separate bowl, whisk together the eggs and cream. Add to the dry ingredients and stir until just combined. The dough will be crumbly but two pieces should stick to each other when pressed together.
Flour the board and turn the dough out. Work the dough together and pat into a cohesive piece – either a rectangle or a circle will work – taking care not to overwork the dough.
If you’ve got a circle, cut into 8 to 10 slices. If you have a rectangle, first cut into 4 to 5 squares and then cut each square in half diagonally for 8 to 10 triangular scones. (You can also pat into a rectangle and use a cookie cutter to get round scones if you want, but I don’t like to use this method as you don’t use all the dough).
Place the scones on the baking sheet and brush tops with extra cream. Bake 20 to 22 minutes or until browned and delicious. Enjoy!