Bacon, Bacon and more Bacon!

Today I’m going to show you how to make one of my favorites, bacon cheddar scones…

Scones are what I call a glorified biscuit because they both use the same ingredients….

They can be either sweet or savory

The inspiration of this scone comes from Thomas Keller’s bouchon bakery…  it is a crowd pleaser…

It packed full of crispy Applewood Smoked Bacon, cheeses from Winscousin and Vermont, Chives, and a great spiced finish of fresh ground black pepper.

All of these ingredients together makes a super moist and delicious scone.  

Enough talking, let’s get into the recipe demonstration…

Bacon Cheddar Scones

105g all-purpose flour

198g cake flour

8g baking powder

1.5 g baking soda

30g granulated sugar

3g kosher salt

135 g cold unsalted butter, cut into ¼ inch pieces

71g heavy cream, plus additional for brushing

90g sour cream

340g Apple wood bacon, cooked, drained, and cut into 1/8 inch pieces

150g grated white cheddar cheese

36g grated white cheddar cheese (second scaling

10g minced chives

Freshly ground black pepper

• Sift all the dry ingredients in mixer bowl with paddle attachment
• Add the sugar and salt and mix to combine
• With the mixer on low, incorporate the butter
• If the pieces of butter don’t break up all the way, use your hands to incorporate
• Slowly pour in the cream and then add the crème fraiche and mix until all the dries have moistened
• Add the bacon, the 144g of cheese and the minced chives and mix until incorporated
• Pre-shape dough and cover with plastic wrap
• Cover dough with plastic wrap. Roll out and shape the dough to a 7 x 9 block
• Chill in refrigerator for 2 hours
• Like sheet pan with silpat or parchment
• Cut the dough lengthwise in half and then cut each half crosswise to 6 rectangles (70g)
• Arrange on the prepared sheet pan, cover with plastic and freeze for two hours, preferably overnight (the scones can remain in the freezer for one month)
• Preheat the oven to 325F convection or 350F standard
• Arrange scones one inch apart on a prepared sheet pan with parchment or silpat
• Brush the tops with the cream and sprinkle with cheddar cheese and black pepper
• Bake for 24-27 minutes in convection or 33 to 36 minutes in standard oven until golden brown
• Set the sheet on a cooling rack to let cool completely
• They are best eaten the day baked or can be kept for one day