Bacon, Cheese & Scallion Scones |
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Prep Time: 30 Minutes Cook Time: 24 Minutes |
Ready In: 54 Minutes Servings: 4 |
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I'm not familiar with the King Arthur All-Purpose flour - so will probably just use regular unbleached all-purpose flour when I make them. Ingredients:
2 cups king arthur unbleached all-purpose flour or 2 cups mellow pastry blend |
1 teaspoon salt |
1 tablespoon baking powder |
2 teaspoons sugar |
4 tablespoons cold butter (1/2 stick, 2 oz.) |
1 cup very coarsley grated or diced cheddar cheese |
1/3 cup snipped fresh chives (the green part) or 1/3 cup finely diced scallion top (the green part) |
1/2 lb bacon, cooked, cooled and crumbled (about 1 cup) |
3/4 cup heavy cream, plus |
2 tablespoons heavy cream, or enough to make the dough cohesive |
Directions:
1. Preheat oven to 425. Lightly grease a baking sheet or line it with parchment.
2. Wisk together the flour, salt, baking powder and sugar.
3. Work the butter into the flour until the mixture is unevenly crumbly.
4. Mix in the cheese, chives (or scallions) and bacon until evenly distributed.
5. Add 3/4 cup 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.
6. Pat the dough into a smooth 7 disk about 3/4 inch thick. Transfer the dish to the prepared baking sheet.
7. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
8. Brush the scones with a bit of cream; this will help their crust brown.
9. Bake the scones for 22-24 minutes, until they are golden brown. Remove them from the oven, and cool right onthe pan. Serve sarm or at room temperature.
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