Bacon, Cheddar and Chive Scones
Bacon, Cheddar and Chive Scones
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  • 2 cups (500 ml) unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/4 tsp crushed red pepper flakes
  • 1/8 tsp salt
  • 1/2 cup (115 g) cold unsalted butter, diced
  • 3/4 cup (180 ml) buttermilk
  • 1 cup (100 g) grated cheddar cheese
  • 1/2 cup (80 g) coarsely chopped cooked bacon (about 6 slices)
  • 2 tbsp chopped chives
  • 1 egg yolk
  • 1 tbsp (15 ml) water
  • Preparation
  • With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
  • In a large bowl, whisk together the flour, baking powder, sugar, pepper flakes and salt. Using a pastry blender, cut the butter into the flour until the butter forms pea-sized pieces. Add the buttermilk, cheese, bacon and chives. Using your hands, combine until just moistened.
  • On a lightly floured surface, using your hands or a rolling pin, shape the dough into a 9-inch (23 cm) square. Cut into 9 squares. Using a spatula, evenly space the squares on the prepared sheet. Freeze the scones at this step, if desired.
  • In a small bowl, combine the egg yolk and water. Brush the scones with the egg wash.
  • Bake for 16 to 20 minutes or until golden brown. Let cool. The bacon, cheddar and chive scones are best enjoyed the same day.
  • Description
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