Bacon-Cheddar-Chive Scones | Midwest Living
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Bacon-Cheddar-Chive Scones

Bacon-Cheddar-Chive Scones

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  • Makes: 8 servings
  • Prep 25 mins
  • Bake 20 mins

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Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 cup cold butter, cut up
  • 1 cup diced cheddar cheese (4 ounces)
  • 3/4 cup whipping cream
  • 6 slices bacon, crisp-cooked, drained and crumbled
  • 1 tablespoon dried chives or 2 tablespoons snipped fresh chives
  • 1 tablespoon whipping cream

Directions

  1. Lightly grease a large baking sheet. Set aside.
  2. In a large bowl, combine the flour, baking powder, sugar and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in center of flour mixture; set aside.
  3. In a medium bowl, combine the 3/4 cup whipping cream, bacon and chives. Add cream mixture all at once to flour mixture. Using a fork, stir just until moistened. (If dough is too crumbly, add 1 to 2 tablespoons additional cream until dough comes together.)
  4. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Pat or lightly roll into a 7-inch round, about 3/4-inch thick. Transfer round to prepared baking sheet.
  5. Cut into eight wedges. Spread the wedges apart a little on baking sheet. Lightly brush tops with the 1 tablespoon whipping cream.
  6. Bake in a 425 degrees oven about 20 minutes or until golden brown. Remove scones from baking sheet; serve warm or at room temperature.

Nutrition Facts

(Bacon-Cheddar-Chive Scones)

Servings Per Recipe 8, pro. (g) 10, fiber (g) 1, calcium (mg) 212, sugar (g) 1, sodium (mg) 669, iron (mg) 2, cal. (kcal) 343, vit. A (IU) 680, chol. (mg) 70, Niacin (mg) 3, sat. fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 7, Folate (µg) 60, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, vit. C (mg) 1, carb. (g) 26, Thiamin (mg) 0, Fat, total (g) 22, Riboflavin (mg) 0, Trans fatty acid (g) 0, Potassium (mg) 102

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