Best Bacon Cheddar Chive Scones Recipes

BACON-CHEDDAR-CHIVE SCONES

Steps:

• Preheat the oven to 425°F Lightly grease a baking sheet, or line it with parchment.
• Whisk together the flour, salt, baking powder, and sugar.
• Work the butter into the flour until the mixture is unevenly crumbly.
• Mix in the cheese, chives, and bacon till evenly distributed.
• 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.
• Pat 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.
• Brush the scones with a bit of cream; this will help their crust brown.
• Bake the scones for 20 to 25 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.

BACON, CHEDDAR AND CHIVE SCONES

Steps:

• 1. Pre-heat oven to 425. Lightly grease a baking pan or line it with parchment paper.
• 2. Whisk together flour, salt, baking powder and sugar in a large bowl.
• 3. Using your hands, incorporate the butter until mixture is unevenly crumbly. Some of your butter will remain in larger pieces, which is exactly what you're trying to achieve.
• 4. Mix in cheese, chives and bacon until evenly distributed.
• 5. Add ¾ cup of cream and work in with your hands. If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream - 1 Tbsp at a time - until the mixture holds together.
• 6. Transfer the dough to a floured work surface.
• 7. Pat dough into a 7" disk and roll until it is about ¾" thick. Transfer the disk to your baking sheet.
• 8. Using a knife, cut into 8 wedges and spread apart slightly on the baking sheet.
• 9. Brush the tops of the scones with additional cream to help them brown while cooking.
• 10. Bake for 20 - 22 minutes until scones are golden brown.

BACON-CHEDDAR-CHIVE SCONES

Steps:

• Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. Mix in the cheese, chives, and bacon until evenly distributed. 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. Pat the dough into a smooth 7" disk about 3/4" 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. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones in the middle or upper third of the oven 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. Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

BACON CHEDDAR CHIVE SCONES

Steps:

• 1. Preheat the oven to 425 F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.
• 2. Whisk together the flour, salt, baking powder, and sugar. 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 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.
• 5. Pat the dough into a smooth 7" disk about 3/4" 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 a bit of cream; this will help their crust brown.
• 7. Bake the scones in the middle or upper third of the oven 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.
• 8. Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.