Bacon Cheddar Scones

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5 from 3 votes

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These savory scones are so hearty they will keep you full and satisfied for hours!

Course Breakfast

Cuisine American

Keyword bacon, cheese, kids snacks, savory breakfast, scones

Prep Time 20

Cook Time 20

Bacon Cooking Time 20

Total Time 1

Servings Scones

Calories 451kcal

Equipment

Ingredients

452 grams soft white wheat flour
1 Tbsp baking powder
1 tsp Redmonds Real Salt
2 tsp sugar
1/2 cup butter cold
1/3 cup chives chopped
1 cup shredded cheddar cheese
1/2 pound bacon
1 cup heavy cream

Egg Wash

1 egg
1 Tbsp water

Instructions

Start by cooking your bacon, either in the oven or on the stove top until crispy.
If baking, place in a 400 degree oven for 20 minutes. I like to bake on a parchment lined or wire rack topped sheet pan.
Place cooked bacon onto a paper towel lined glass plate after cooking.
Next, mill soft white wheat berries into flour and set aside to come to room temperature.
While the flour is cooling from milling, you can chop your bacon, onions/chives and grate your cheese.
To the bowl of cooled flour, add salt and baking powder, stir to combine. Add cubed butter, which should be VERY cold. Using a pastry cutter or 2 forks, cut the butter into the flour mixture until you have a crumbly mixture. Mix in shredded cheese, chives/onions and crumbled bacon. Pour in the cream and gently mix with a spatula or wooden spoon until dough forms, do not over mix.
This next step can be completed a couple of different ways. I prefer to take a large sheet of parchment, placed into a 9″ round cake pan. Press my dough down into the pan to form a perfect circle. You can also free form the circle directly onto the parchment lined sheet pan.
When the dough is formed into a circle, you are ready to cut into 8 equal triangle wedges. Take your chef knife and dip the blade in a little bit of flour to prevent sticking.
Place the Bacon Cheddar Scones onto the parchment lined sheet pan, leaving a couple of inches between each. If the butter chunks have gotten warm, place the pan in the refrigerator for 20 minutes to chill.
Mix the egg and water to create an egg wash. Brush over the top of the scones before baking.
Bake scones for 20-25 minutes, until the tops are golden brown. These are best served right out of the oven, so enjoy your Bacon Cheddar Scones warm!

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