Most of us are familiar with sweet scones in the mornings,
but if you haven’t indulged in their savory siblings, we invite you into a
whole new world of deliciousness. We added our Peppercorn Harvest specialty
cheddar to bacon and chives for a tender, crumbly and rich scone that we don’t
feel a bit guilty about enjoying. We suggest dicing your cheddar instead of
grating. This ensures that each bite of scone will have cheesy, peppery flavor
pockets. This recipe is very quick to put together, even more so if you cook
your bacon the day ahead.
1/3 cup
fresh green onion or scallion tops, finely chopped
1 cup
cooked, crumbled bacon (about a 1/2 pound)
3/4 cup
heavy cream (plus 2 Tb for brushing on top of scones)
Directions
Preheat the
oven to 425°F. Line a baking sheet with a silicone baking mat or parchment
paper.
Combine
flour, salt, baking powder, and sugar to a large mixing bowl and stir to
combine. Cut the butter into the flour until the mixture is crumbly, some large
pieces of butter are fine.
Stir in the
cheese, scallions, and bacon.
Add 3/4 cup
of the cream, and stir to combine. Shaggy dough is okay, but if you try to
squeeze the dough together, and it won’t hold together, or if there are a large
amount of crumbs and dry flour in the bottom on the bowl, add 1 tablespoon of
cream until the dough comes together.
Transfer the
shaggy dough to a well-floured work surface, gently press all the shaggy bits
together into a rough ball.
Pat the
dough into a smooth 8-9" disk about 3/4" thick. Use a knife or bench
knife to cut the dough into 8 wedges. Transfer the cut scones to the baking
sheet.
Brush the
scones with a small amount of cream to promote a golden crust, being careful
not to get cream on the cut sides.
Bake the
scones in the middle rack for 20-22 minutes, or until golden brown.
