The twelve days of Christmas
Something old, something new.
I thought it would be fun to transform an old favorite that is usually associated with breakfast and make it into a savory nibble for the Christmas Eve party. Scones…savory scones. Anything with bacon has to be good. Kind of like the ubiquitous cheese straw or biscuit but with a new twist.
Savory Bacon Cheddar and Chive Scones
Adapted from King Arthur flour
Ingredients
2 cups (8 1/2 ounces) unbleached all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup snipped fresh chives, or finely diced scallion tops
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream
Instructions
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
3) Mix in the cheese, chives, and bacon until evenly distributed.
4) 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.
5) Pat the dough into a smooth 7″ disk about ¾” thick. Transfer the disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Can also use a cutter to make smaller mini scones.
7) Brush the scones with a bit of cream; this will help their crust brown.
8) Bake the scones for 22 to 24 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 or 16-18 mini scones
Stay tuned for more recipes for the twelve days of Christmas with Foodies and Friends.
