Bacon Cheddar & Chive Scones

Hello readers! I’m Susanna. And I’m the wife of a newbie resident doctor and mom to a passionate, expressive little girl. Wet-behind-the-ears blogger and photographer. Lover of good books, the sagging-in-the-middle part of the sofa, my bed, King Arthur flour, and Saturday-morning farmer’s markets. My life is completely different from what I had planned. And while it’s taken me several years to get to this point, I like to celebrate those differences, take on the challenges of change, and live in the reality of today. {Re}visionary Life is my space to rehearse the every-day and revel in the goodness of what God has destined me for.

I’m so excited to begin contributing my love of baking, butter, and yeasty breads on CupcakeMAG on a regular basis. I couldn’t believe it when Casi gave me the green light to go ahead and start planning my first post for you guys. I immediately started flipping through my cookbooks, browsing Pinterest, and searching my blog’s archives to scrounge up the perfect recipe to pass along. And after giving it due consideration, I decided to introduce myself to you guys like I would to just about any other person I invite into my home for the first time, by baking scones.

Now we don’t know each other very well, but if we did, you’d know that I can hold my sweets with the best of them. Chocolate cake is my nemesis. But sugar doesn’t stand a chance when matched with savory. It’s not even a competition. So when I took my first bite of these bacon, cheddar, and chive scones it was all I could do to exercise a little self-control. Savory, bits of crunchy, spots of cheesy, encased in soft, buttery dough. Ideal for making friends if you ask me.

Welcome to my table. It’s nice to meet you!

Bacon Cheddar & Chive Scones 

{yields 8 scones}

[ingredients] 

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2 cups King Arthur Unbleached All-Purpose Flour, or half all-purpose, half white whole wheat 

1 teaspoon salt

1 tablespoon baking powder

1 tablespoon sugar

4 tablespoons butter, cold and cubed 

1 cup cheddar cheese, coarsely grated or diced 

1/3 cup fresh chives, snipped 

1/2 lb. bacon, cooked, cooled, and crumbled {about 1 cup}

3/4 cup + 2 tablespoons heavy cream or whipping cream, or enough to make the dough cohesive {7 oz} 

[directions]

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Prep. Preheat the oven to 425°F. Line a baking sheet with parchment.

Combine. Whisk together the flour, salt, baking powder, and sugar. Cut the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. Mix in the cheese, chives, and bacon until evenly distributed.

Form. Add ¾ cup of the cream, stirring to combine, adding a little more cream if the dough doesn’t come together all the way. Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7″ disk about ¾” thick. Use a knife to cut the disk into 8 wedges like a pizza, and transfer them to the prepared baking sheet. Brush the scones with a bit of cream; this will help their crust brown. {If you plan on freezing them, skip the brushing step.}

Bake. Bake the scones for 15-20 min, until they’re golden brown. Serve warm, or at room temperature.

With it being just me and Dr. Hubs and a nibbling toddler, I tend to make several scone varieties at once and freeze them to pop in the oven for many breakfasts and snacks to come instead of baking an entire batch at once. After forming the wedges, place the baking sheet in the freezer and remove once the scones have hardened. All that’s left to do then is slide them in a freezer bag and label with the cooking temperature and time. Definitely my favorite thing to stock my freezer full of.

Check back every other Wednesday to see what I decide to dish up next!

{recipe source: King Arthur Flour}