“Oh man, Beastmode is on the move!” Paul’s shouting and I’m running into the living room carrying a huge ball of scone dough in both hands, not wanting to miss a minute of the Seahawks’ game. I excitedly watch as the best running back ever (I may be a bit biased) runs down the field trailing 6-7 Rams defense players desperately trying to tackle him. He is crazy awesome!
Anyway this is a baking blog not a football blog, so I will get to the point. This morning I kicked off the football season with a winning scone (that was about the best pun I could manage). Since the last few baking Sundays involved sweet dishes, today I decided to go savory.
This is only the second time I’ve made scones and they turned out to be much easier than I remember. Even though the recipe is really straightforward, I did get a bit confused about one part. As everyone knows, baking is an exact science. There is really only so much you can play with to switch things up in a recipe. So when I read that you should just continue to add more cream to help bind the dough together, I was nervous that I was using too much. With that said, it was totally fine. No need to worry at all.
I do have a few side notes to help create future scones. Because I accidentally sprinkled too much flour on my cutting board, too much flour was absorbed when I set the dough down. Note to self… next time use flour sparingly. Next, I would use an actual pastry brush with bristles when brushing cream onto the scones in the last step. I used a plastic pastry brush and the effect is not the same. Lastly, these would be an amazing compliment to any soup or salad. I’m hoping a future Sunday baking day will involve rain pouring down outside, a cozy fire inside, Seahawks kicking arse, and a delicious soup and bacon cheddar chive scones cooking in the kitchen.
Enjoy and go Seahawks!!!
Bacon Cheddar Chive Scones (care of kingarthurflour.com)
INGREDIENTS: 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend, 1 teaspoon salt, 1 tablespoon baking powder, 2 teaspoons sugar, 4 tablespoons (1/2 stick, 2 ounces) cold butter, 1 cup (4 ounces) very coarsely grated or diced cheddar cheese,
1/3 cup (about 1/2 ounce) snipped fresh chives or finely diced scallion tops (the green part, 3/4 ounce), 1/2 pound bacon (cooked, cooled, and crumbled – about 1 cup), 3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream (or enough to make the dough cohesive)
DIRECTIONS: Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work 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. 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. Pat the dough into a smooth 7″ disk about ¾” thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown. 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.