One of my closest friends, and fellow culinary classmate, sent me a recipe from King Arthur Flour for bacon, cheddar, and chive scones. We like to send each other recipes, test them out, and compare notes. This recipe was highly rated, and we were both excited about trying it. I, however, didn’t have any cheddar cheese in the house, though I did have a container of crumbled blue cheese left over from another recipe I made earlier. I also didn’t have any chives, but had scallions, so I made pepper bacon, blue cheese, and scallion scones. I forgot to mention that I didn’t have any bacon either. My folks were in town, and brought some pepper bacon that they had left in the freezer. Now you can either look at this as me being lazy, or not wanted to waste any food. It was a combination of the two. I really did want to make something with the blue cheese, and was thinking about making blue cheese biscuits until my friend sent me this recipe.
I was initially concerned about bacon and blue cheese pairing well together, but remembered that I made a blue cheese and bacon mac that was awesome. The scallions? Well, I just assumed (read hoped) that the slight onion-y flavor wouldn’t overpower the scones. I fretted over a few more things, like should I add the full amount of blue cheese?, and should I cut back on salt since the recipe called for salt, and didn’t specify unsalted butter etc. Then I downed a cup of coffee, shrugged it off, and made the scones.
They came together easily, but I will warn you; the recipe says to add more cream to the dough if it’s too dry, but didn’t specify. I’m used to this, because everyone’s dough is a little different, still I added quite a bit of cream to this dough.Like maybe another ¼ cup. I just kept adding cream until the dough felt like biscuit dough, and then I carefully pressed it into a disc and cut out my rounds. I wasn’t in the mood for triangles.
I was a little worried when the scones came out of the oven, because they were definitely brown. I knew the tops would be brown because I brushed the tops with cream, but the bottoms were deep, deep brown, even with baking them on the top rack, and I was worried that they may be burned. Well, I didn’t need to worry because they were fine. More than fine actually.They were delicious! It was a very savory scone packed with flavor. The blue cheese was spot on, and not too overwhelming. My only disappointment was the bacon. Not the flavor, cause the added pepper was great, but I cooked the bacon a little too crisp in the oven, and it crumbled more than I would’ve liked. This is not a complaint. They were still great. I just got a little more excited when I had a bit with a larger piece of bacon 😊
bacon blue cheese and scallion scones
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 4 tablespoons cold butter
- 1 cup crumbles blue cheese
- 1/3 cup finely diced scallion tops ((the green part))
- ½ pound bacon (cooked, cooled, and crumbled (about 1 cup))
- ¾ cup + 2 tablespoons heavy cream or whipping cream (or enough to make the dough cohesive)
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, with some of the butter remaining in larger pieces.
Mix in the cheese, chives, and bacon until 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 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 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.