Ingredients 2 cups all-purpose flour 1/2 teaspoon salt 1 Tablespoon baking powder 2 Tablespoons granulated sugar 4 Tablespoons grated butter (freeze the butter and then grate, keep frozen until ready to use) 1 cup grated fresh Gruyere cheese 1/3 cup chopped fresh chives 1 cup chopped cooked bacon 3/4 cup + 2 Tablespoons heavy (whipping) cream
Directions 1. Preheat the oven to 425°F. Prepare a baking sheet by lining it with parchment paper or silpat. 2. In a large mixing bowl, whisk together flour, salt, baking powder, and sugar. Add the frozen grated butter into the flour until it is unevenly crumbly. It should resemble a sandy pea-like texture. 3. Stir in the chopped chives, cheese, and bacon. Mix until everything is evenly distributed. 4. Add 3/4 cup of heavy cream to the mixture and stir to combine. The dough will be lumpy, well mixed with no dry spots of flour. Do not over mix!
5. Transfer the dough to a floured surface and pat into a 7” disk. Chill dough in the refrigerator for at least 30 minutes. 6. Cut the dough disk into 8 even wedges and transfer each wedge to the prepared baking sheet. Space the scones 3” apart. Brush each wedge with the remaining heavy cream. Place the baking sheet with scones in the refrigerator at least 15 minutes before baking. 7. Bake for 22 minutes. Remove the scones from the oven and allow to cool on the pan. Serve warm or at room temperature.
Tips
If making ahead, follow steps 1 through 5. I made these scones the night before and chilled the dough in a cake pan, lined with plastic wrap and covered tightly so as to not allow the dough to dry out.
I would love to visit and follow along with you on your culinary adventures. Tag @TheYorkPost in your Instagram and/or Facebook photos and stories!
I work hard developing these recipes and providing clear instructions. However, things do not always work out as planned. Please let me know what was unsatisfactory about your result by emailing me at TheYorkPost.Sarah@gmail.com. Many times, it’s something we can troubleshoot so that you can have better success next time. Trial and error is how I learned and hopefully you can learn that way too.
Comentários