Cheddar Scones with Chives and Bacon Butter
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5.0
6 reviews
Excellent
Cheddar Scones with Chives and Bacon Butter
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These easy, buttery Cheddar Scones made with chives or spring onions are the perfect addition to any breakfast, brunch or dinner.
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Ingredients
- 3 cups all purpose flour plus a little more for your work surface
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes optional
- 1 cup sharp white cheddar cheese shredded
- 1/2 cup cold unsalted butter
- 1/2 - 3/4 cup green onions thinly sliced (most of the way down the stalk but stopping about 2" from the bottom)
- 1 cup buttermilk
- 1 egg beaten with 1 tablespoon water egg wash
- 4 lices Bacon cooked and finely crumbled
- 3 tablespoons soft unsalted butter
- Kosher salt to taste
Instructions
- Preheat the oven to 400°F. You can line a baking sheet with parchment but it is not required.
- In a large bowl whisk together the flour, baking powder, salt, and crushed red pepper. Add the cheese and incorporate it into the flour with your fingers.
- Using a box grater, grate the COLD butter into the bowl. Use your fingers (or a pastry cutter) to incorporate the butter into the dough until mostly uniform crumbles form, the largest being about the size of a pea. Add the onions and toss them into the dough until you have green flecks distributed evenly.
- Pour in the buttermilk and gently incorporate it using a rubber spatula. The less you mix the better, but you want the dough to come together.
- Turn the dough out onto a floured surface and knead the dough 2 to 3 times. Pat it out to about 1 inch thick. Cut the dough using a 1 1/2" biscuit cutter. You should have about 30 little scones (see note)
- Place them on the baking sheet about an inch apart. Brush the tops with the egg wash. Bake for 10-12 minutes. The tops will be a pretty golden hue and the scones will have puffed up a lot.
- While the cheese scones bake, use the back of a spoon to smash and mix the bacon and butter, adding just a little salt to taste.
- Scones are best served warm but will keep in an airtight container for 2 to 3 days.
Notes
- You can cut these into traditional triangular scones. When patting out the dough, you will make a circular shape that is about 1 1/2" thick. Cut the circle in half, and then across, and then 2 swipes diagonally to yield 8 equal triangle pieces. Bake for 18 to 20 minutes. Similarly, you can cut these in any size or shape you like, but make sure to adjust the bake time accordingly.
- COLD butter is crucial to tender scones. After you cut them and put them on the baking sheet you can put them in the fridge for a few minutes to chill before baking if you'd like.
- Cutting the butter in with a box grater is my favorite way to quickly incorporate cold cold butter into biscuits or scones yielding uniform pieces. No more chasing cubes around the bowl with a fork or wishing you had a pastry cutter.
Nutrition Information
Show Details
Serving
0g
Calories
117kcal
(6%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
23mg
(8%)
Sodium
132mg
(6%)
Potassium
76mg
(2%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
200IU
(4%)
Calcium
58mg
(6%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 30small scones
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 117kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 132mg | 6% |
| Potassium | 76mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 200IU | 4% |
| Calcium | 58mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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