{ bacon + cheddar + chive petite scones }

{ bacon + cheddar + chive petite scones }

bacon + cheddar + chive petite scones

{ because we can }

Anytime I can throw bacon, cheese and onions in something, I will. I wanted to dabble in savory scones for quite some time but just hadn’t found the time or occasion. So when I had the opportunity to cater a large lunch recently, I knew my time had come. I didn’t put this on the proposed menu, I wanted these nuggets to be a happy surprise. My jazz hands, if you will.

I thought I could just use my normal scone recipe and they’d be perfect, right? Nope. Not at all. They were dry. I loath a dry scone. The only thing that was different was the amount of sugar I put in (I only used 2 tablespoons on the first go)…could that be it? I have no idea. But I added more fat. Because that always livens up flour. And then I added more of everything. Hella more of everything. And boom. Just like that. Stuck the landing.

These are B E G G I N G for a glass of chardonnay. If we were making these together, we would celebrate by getting a bottle of Liquid Farm Chard, sitting in the backyard, noshing on a plate of scones and watching my chickens. We’d make imaginary bubble quotes about what they’re thinking. It sounds stupid, but it’s hilarious. Another bite. Another sip of wine. Laugh. Perfect. Summer. Day.

Quick Refresher on Scone-Making Tips:

Have your cold ingredients (cream, eggs, butter) cold. Don’t let them sit in the summer heat getting all cozy.

Mix the butter until it’s about pea-sized…no more.

After you’ve added the cream-egg combo, mix with a light hand. I know everybody and their mother wants you to put it on a floured surface and knead. Don’t. Drizzle the liquid in and then fluff around with your fork until a craggy ball starts to form. Then, heavily flour your hands, and get in there and (gently) force the issue.

Anytime I can throw bacon, cheese and onions in something, I will. I wanted to dabble in savory scones for quite some time but just hadn’t found the time or occasion. So when I had the opportunity to cater a large lunch recently, I knew my time had come. I didn’t put this on the proposed menu, I wanted these nuggets to be a happy surprise. My jazz hands, if you will.

Before a complete ball forms, shove in your add-ins: cheese, chopped bacon and minced chives. You might want to give it a couple of kneads with the palm of your hand to force the goodies in there.

Eyeball dividing up the dough. This recipe will weigh about 2 pounds when the dough is done. Thus each round should be about 1/2 pound. This note is for anyone that wants to get technical on things. I’m digging your style.

Freeze your dough! Freeze for a minimum of 30 minutes to overnight. This will help their rise to be nice and consistent…plus they will be easier to cut.

Cut straight down with your knife and pull right back up. No seesaw action…it will make the sides look all dumpy and not crisp. I want hospital corners people!

These are best served about 30-60 minutes after they’ve come out of the oven. So keep them frozen (wrapped in plastic wrap, then foil and then a resealable freezer bag) until you’re ready to bake them.

I’ll include all of these notes in the instructions below… Have I forgotten anything?

Don’t forget to pick up wine at the store. We’re out. Thanks.

{ bacon + cheddar + chive petite scones }

Ingredients

  • 1 1/2 cups cake flour
  • 1 cup all-purpose flour, 3 tablespoons (plus extra for your hands & shaping the dough)
  • 3 tablespoons granulated sugar
  • 2 tablespoons baking powder (use double-acting, aluminum-free)
  • 1 1/2 teaspoons fine sea salt (plus extra to dust on top)
  • 1/4 teaspoon paprika
  • Lots of cracked pepper to taste
  • 1 extra-large egg (or two smaller ones), chilled
  • 1 cup heavy cream, chilled
  • 8 tablespoons unsalted butter, cut in 8 pieces, chilled
  • 3/4 cup finely grated parmesan; in the dough
  • 1 cup minced bacon (about 9 strips bacon); small bites
  • 3/4 cup chopped chives
  • 1 tablespoon milk
  • 1 egg yolk
  • 3/4 cup grated extra sharp cheddar cheese (to put on top of the scones prior to baking)
  • INSTRUCTIONS
  • Whisk together your cake flour, all-purpose flour, sugar, baking powder, salt, pepper (add more than you think you should) and paprika.
Read the whole recipe on DisplacedHousewife