Several months ago I received a King Arthur Flour Catalog in the mail. I love getting catalogs from this company. Not only do I get to window shop from home, but they also add several recipes throughout the catalog. Usually they pertain to whatever season it happens to be. In this particular catalog I noticed a scone recipe.
Not just any scone recipe either. Most recipes that I had seen up till then usually contained some type of fruit combination. This one didn’t contain any fruit at all. It contained Bacon.
What? There is a scone out there made with Bacon you say? I must try this. Off I went to gather the ingredients.
I purchased 1 year old Wisconsin Milk Cheddar for my cheese and in a fit of inspiration I picked up Prosciutto instead of regular bacon for this adventure.
On Sunday morning I set about making this “quick bread” recipe. It was indeed a quick endeavor. In no time at all I had a disk of dough on my prepared baking sheet and ready for the oven.
Roughly 20 minutes later the house filled with the wonderful aroma of Prosciutto and cheese as I pulled out the golden triangles of perfection. I barely waited a moment or two before trying a bite. Oh. Em. Ghee. They were absolutely wonderful.
These scones may well get me to try other ones that are not of a savory bent.
Bacon & Cheddar Scones
2 cups (8 1/2 ounces) Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter 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 ¾ 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.
5) Pat the dough into a smooth 7″ disk about ¾” thick. Transfer the disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7) Brush the scones with a bit of cream; this will help their crust brown.
8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Yield: 8 large scones
•Want to make scones now, freeze and bake later? Make scones up to the point they’re on the baking sheet, cut and ready to bake; don’t brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you’re ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.
•Make mini-scones: Divide the dough in half, and roll each half into a 5″ round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.