Chive, Cheddar & Bacon Scones
Ingredients
- 500 g All-Purpose Flour
- 40 g White Sugar
- 30 g Baking Powder
- 13 g Salt
- 240 g Heavy Cream
- 2 tsp Apple Cider Vinegar
- 2 Eggs
- 220 g Aged Red Leicester, Grated, Large
- 220 g Aged Cheddar, Grated, Large
- 60 g Chives, Finely Chopped
- 1 head Scallions, Chopped, Only Greens
- 226 g Salted Butter, Frozen, Grated
- 350 g Bacon, ~ 15 strips
Instructions
Bacon Preparation
- Preheat the oven to 425℉, convection.
- Lay the bacon strips in a deep baking pan and bake350 g Bacon
- Bake for 15 minutes then flip each bacon strip. Bake for another 15 minutes or until golden.
- Once done, place the strips on a plate with paper towel and pat to remove excess oil.
Scone Dough
- Line a baking tray with parchment paper and preheat the oven to 400°F.
- Whisk together the all-purpose flour, white sugar, salt and baking powder. Set aside.500 g All-Purpose Flour40 g White Sugar30 g Baking Powder13 g Salt
- In a separate bowl, combine the heavy cream and apple cider vinegar. Whisk to combine.240 g Heavy Cream2 tsp Apple Cider Vinegar
- To the heavy cream whisk in the eggs. Set aside.2 Eggs
- Using the large holes of a cheese grater, grate the Red Leicester and cheddar cheese. Add to the flour and mix to incorporate. Ensure there are no cheese clumps.220 g Aged Red Leicester220 g Aged Cheddar
- Chop the bacon, chives and scallions and add to the flour and mix to incorporate60 g Chives
- Add the grated butter to the flour mixture and using a fork or a pastry cutter, combine until uniform. Work quickly here as you don’t want the butter to melt.1 head Scallions
- Add the liquid and combine, try to avoid overworking the dough here, but mix until there are no visible dry spots.
- Using the large holes of a cheese grater, grate the frozen butter and add to the flour. Mix thoroughly but quickly. If there are any clumps of butter, break them down with your fingers and mix.226 g Salted Butter
- Turn your dough out onto a cutting board and gently form into a disk that is about 1.5 - 2 inches thick.
- Using a knife, slice triangles out of the dough and place on the parchment paper.
- Put the scones on baking tray in the fridge for 30 minutes to cool.
- Bake for 20-25 minutes or until the edges look nice and golden… and depending on how hot your oven runs.
- Once they are done, place on a cooling rack and allow to cool. If you have 0 self control like me, at least wait until they are RELATIVELY cool so as to not compromise the texture.