Bacon Cheddar Chive Scones
I don’t know about you, but if I go online and search anything baking, King Arthur Flour recipes pop immediately. King Arthur All Purpose Flour has essentially saved me from boredom while in quarantine 🤣, whether it’s these delicious scones or no knead bread, like my Jalapeno Cheddar No Knead.
This is a delicious and savory scone recipe and while I kept most ingredients the same as the King Arthur Bacon Cheddar Chive Scones recipe, I did remove the sugar and add ground pepper in its place. I also added some of the bacon grease after frying the bacon because why not, these are Bacon Cheddar Chive Scones afterall 😉.
Scones are very easy to make and for someone that doesn’t love baking, I have really taken to these because of their simplicity and deliciousness. Simply whisk together all purpose flour, salt, ground pepper and baking powder.
Next, you work cold butter into the flour mixture creating crumbly butter clusters.
Now add bacon, cheddar, chive and some of the reserved bacon grease to the mixing bowl.
Mix together until well combined. After the ingredients are well incorporated, add 3/4 cup of cream, stirring to combine. Squeeze the dough together and if you have a dough that is still crumbly and not holding together, add additional cream until the dough comes together and looks like below.
Now add the dough to a lined baking sheet and cut into 8 even wedges.
Now brush with cream and/or bacon grease and bake to perfection 😋.
Easy peasy and I hope you enjoy, cheers ❤️!
- Frying the Bacon – Slice the bacon into thin slices and fry until crispy. Remove the bacon from your fry pan with a slotted spoon and place on some paper towels to remove the excess grease. Make sure you reserve that bacon grease for finishing your scones or cooking later.
- Preparing the Butter & Cheese – For the butter, I’d go unsalted cold butter. You want to coarsely grate or cut the butter in small-ish cubes. For the cheese, you could use any cheese you’d like. I went with Cabot Seriously Sharp Cheddar because we always have that on hand. I’d suggest also coarsely grated or cutting your cheese into small-ish chucks because that intensifies the cheese flavor.
- Freeze for Later – You can make the scones up to the point before you brush them with cream and/or bacon grease. Wrap them in airtight packaging and place into the freeze for 3-4 months. When you’re ready to bake, remove however many you want to bake from the freezer and place them on a lined baking sheet and brush with cream and/or bacon grease and bake in a preheated 425 degree oven for 35 to 40 minutes and golden brown.
- Topping the Scones for Baking – To create a brown crust, I’d suggest brushing with cream. Because I had extra bacon grease after frying, I also added that 😋. If you fancy, you can also top with extra cheese 😋.
- Serving the Scones – You can eat savory scones morning, noon or night. The way I prefer mine is warm with a bit of fresh butter (check out my homemade butter recipe here) and a fresh garden salad, like my Caesar Salad for brunch.
Bacon Cheddar Chive Scones
- 2 cups King Arthur Unbleached All-Purpose Flour
- ½ tsp salt
- 1 tsp fresh ground pepper
- 1 TBSP baking powder
- 4 TBSP cold butter, cut into small-ish cubes or coarsely grated
- 1 TBSP bacon grease, cooled
- ½ lb bacon, sliced thinly, fried and cooled
- 1 cup cheddar cheese, cut into small-ish cubes or coarsely grated
- ½ cup fresh chives, snipped
- ¾ cup cream, plus extra to make the dough cohesive
- Preheat the oven to 425 degrees and lightly grease a baking sheet or line it with parchment.
- Whisk together the flour, salt, pepper and baking powder.
- Work the butter into the flour until the mixture is unevenly crumbly with some of the butter remaining in larger pieces.
- Mix in the bacon, cheese, chives, and bacon grease, until evenly distributed.
- Add 3/4 cup of the cream, stirring to combine. Squeeze 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.
- Form the dough into a smooth 7″ disk about 3/4″ thick.
- Transfer the disk to the prepared baking sheet.
- Use a knife, cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
- Brush the scones with a bit of cream and/or bacon grease.
- Bake the scones in the middle of the oven for 22 minutes, until they’re golden brown.
- Remove them from the oven and cool on a wire rack.
- Serve warm with butter, enjoy and cheers ❤️.
- Refrigerate any leftover scones for several days and reheat before serving.