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Bacon, Cheese & Scallion Scones

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Ingredients

Adjust Servings:
2 cups king arthur unbleached all-purpose flour or 2 cups mellow pastry blend
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter (1/2 stick, 2 oz.)
1 cup very coarsley grated or diced cheddar cheese
1/3 cup snipped fresh chives (the green part) or 1/3 cup finely diced scallion top (the green part)
1/2 lb bacon, cooked, cooled and crumbled (about 1 cup)
3/4 cup heavy cream, plus
2 tablespoons heavy cream, or enough to make the dough cohesive

Nutritional information

446.9
Calories
298 g
Calories From Fat
33.2 g
Total Fat
16.9 g
Saturated Fat
85.1 mg
Cholesterol
812 mg
Sodium
26.5 g
Carbs
0.9 g
Dietary Fiber
1.3 g
Sugars
10.7 g
Protein
112g
Serving Size

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Bacon, Cheese & Scallion Scones

Features:
    Cuisine:

    I haven't prepared these scones yet -- just came across the recipe on the Internet and wanted to get it posted since I didn't see the recipe on the site. I'm not familiar with the King Arthur All-Purpose flour -- so will probably just use regular unbleached all-purpose flour when I make them.

    • 74 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Bacon, Cheese & Scallion Scones, I haven’t prepared these scones yet — just came across the recipe on the Internet and wanted to get it posted since I didn’t see the recipe on the site I’m not familiar with the King Arthur All-Purpose flour — so will probably just use regular unbleached all-purpose flour when I make them


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    Steps

    1
    Done

    Preheat Oven to 425. Lightly Grease a Baking Sheet or Line It With Parchment.

    2
    Done

    Wisk Together the Flour, Salt, Baking Powder and Sugar.

    3
    Done

    Work the Butter Into the Flour Until the Mixture Is Unevenly Crumbly.

    4
    Done

    Mix in the Cheese, Chives (or Scallions) and Bacon Until Evenly Distributed.

    5
    Done

    Add 3/4 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.

    6
    Done

    Pat the Dough Into a Smooth 7" Disk About 3/4 Inch Thick. Transfer the Dish to the Prepared Baking Sheet.

    7
    Done

    Use a Knife or Bench Knife to Cut the Disk Into 8 Wedges, Spreading the Wedges Apart a Bit on the Pan.

    8
    Done

    Brush the Scones With a Bit of Cream; This Will Help Their Crust Brown.

    9
    Done

    Bake the Scones For 22-24 Minutes, Until They Are Golden Brown. Remove Them from the Oven, and Cool Right Onthe Pan. Serve Sarm or at Room Temperature.

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    Aiyana Curry

    Culinary adventurer specializing in global fusion dishes.

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