Bacon Cheddar Chive Scones

Course Breads: Biscuits and Scones
Prep Time 20 minutes
Servings 8 large scones

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour or 2 cups (226g) King Arthur Pastry Flour Blend 240g
  • ½ teaspoon salt
  • 1 tablespoon baking powder 14g
  • 2 teaspoons granulated sugar
  • 4 tablespoons butter, cold 57g
  • 1 cup cheddar cheese, very coarsely grated or diced 113g
  • cup snipped fresh chives or 1/3 cup (21g) finely diced scallion tops (the green part) about 14g
  • ½ pound bacon, cooked, cooled, and crumbled (about 1 cup) 227g
  • ¾ cup + 2 tablespoons heavy cream or whipping cream, or enough to make the dough cohesive 198g
  • 1 cup, generous King Arthur Unbleached All-Purpose Flour 127g
  • ½ teaspoon salt
  • 1 tablespoon baking powder 14g
  • 2 teaspoons sugar
  • 4 tablespoons cold butter 57g
  • 1 cup very coarsely grated or diced cheddar cheese 113g
  • cup snipped fresh chives or 1/3 cup (21g) finely diced scallion tops (the green part) about 14g
  • ½ pound bacon, cooked, cooled, and crumbled (about 1 cup, 93g) 227g
  • 1 cup sourdough starter, ripe or discard 227g
  • cup, generous heavy or whipping cream, or enough to make the dough cohesive 85g

Instructions

  • 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.
  • Tips from our Bakers
  • Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Bacon-Cheddar-Chive Scones.
  • 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 until golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.
  • 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.

For slightly tangy flavor, try adding discard (or fed) sourdough starter to these scones. Use the following ingredients:

  • Follow the recipe instructions above, adding the starter after the bacon and chives and before the cream.