Bacon Cheddar Scones
- Yield 15
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Bacon Cheddar Scones is a breakfast recipe on Avoteb. The yield on the card is 15. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 15 servings
- 3 cups all-purpose flour (or white whole wheat flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/4 teaspoon garlic powder
- pinch of cayenne
- 10 tablespoons cold butter, diced into 1/4-inch cubes
- 1 1/2 cups shredded sharp cheddar cheese
- 3 tablespoons chopped fresh chives
- 8 slices of thick-cut bacon, cooked and diced
- 1 cup + 2 tablespoons buttermilk
- optional egg wash: 1 egg, 1 tablespoon water
Method
Warm oven to 400°F. Line a baking sheet with parchment paper, or grease with cooking spray. Keep nearby.
In a large mixing bowl, whisk together flour, baking powder, salt, black pepper, garlic powder, and cayenne until combined.
Tip in the diced butter to the flour mixture, and use a fork (or your hands) to cut in the butter until the mixture resembles thick, coarse crumbs.
Stir in the cheese, chives and bacon until combined. Then pour in the buttermilk, and knead the mixture with your hands until the dough is evenly combined.
Turn the dough out onto a floured surface, and use a rolling pin to roll it out until it is 1/2-inch thick. Fold the dough in half horizontally, and then fold it in half again vertically (so that there are 4 layers in there). Then roll the dough out again and roll until it is about 1/2-inch thick. Take a biscuit cutter to cut out the biscuits (re-rolling the dough when necessary), and move them to the prepared baking sheet.
Skippable: In a separate small bowl, whisk together the egg and water until combined. Then brush the egg wash on top of the biscuits, so that the tops will be nice and golden.
Roast for 18-20 minutes, or until the biscuits are cooked through.
Plate warm, with a glass of not-from-concentrate Florida’s Natural® Brand Orange Juice.
