Bacon Cheddar And Chive Scones Recipes

Steps:

• Heat oven to 425°F.
• Combine flour and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Whisk 2 eggs and half-and-half in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and chives. Shape into ball.
• Knead dough on lightly floured surface 10 times. Roll out to 12x6-inch rectangle. Cut into 8 (3-inch) squares; cut each square diagonally in half. Place, 2 inches apart, on baking sheet sprayed with cooking spray. Whisk remaining egg and water until blended; brush over dough triangles.
• Bake 14 to 16 min. or until scones are lightly browned. Serve warm.

Steps:

• Preheat the oven to 425°F Lightly grease a baking sheet, or line it with parchment.
• Whisk together the flour, salt, baking powder, and sugar.
• Work the butter into the flour until the mixture is unevenly crumbly.
• Mix in the cheese, chives, and bacon till evenly distributed.
• Add ¾ 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.
• Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
• Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
• Brush the scones with a bit of cream; this will help their crust brown.
• Bake the scones for 20 to 25 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
• Yield: 8 large scones.

Steps:

• Heat oven to 400 degrees. Cover a baking sheet with a piece of parchment paper, and set aside. Place the cheddar cheese, chives, and 1 tablespoon flour in a small bowl, and toss to combine; set mixture aside. In a small bowl, combine the 3 lightly beaten eggs and the cream, and set aside.
• Using an electric mixer fitted with the paddle attachment, combine remaining 2 cups flour, baking powder, paprika, and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1 to 2 minutes. Add egg-and cream mixture; mix on low speed until just blended. Add cheese mixture; mix until just combined.
• Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife dipped in flour, cut circle into 12 wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash. Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 220°C.
• Grill the bacon until starting to crisp. Cool and chop into small dice.
• Sift the flour into a mixing bowl along with the mustard powder, baking powder and cayenne.
• Using your hands rub the butter into the mixture until it's fully blended and it looks like fine breadcrumbs.
• Stir in the bacon, 3 /4 of the cheddar and chives.
• Mix the beaten egg with the buttermilk. Stir into the flour mixture until it's formed a smooth dough, but go lightly, otherwise the scones will be very heavy.
• Roll out the dough on a lightly floured surface to 1 inch thickness. Cut into 6 circles with a 2 1/2 inch cutter.
• Place scones on a greased baking sheet. Brush with milk and sprinkle over remaining cheddar.
• Bake for 15 - 20 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
• Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
• Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.