Bacon and Cheese Scones: Preheat
your oven to 400 degrees F (200 degrees C) and place
the oven rack in the center of the oven. Line a baking sheet with parchment
In a large
bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pepper, and
paprika. Cut the butter into the flour mixture with a pastry blender or two
knives until you have coarse crumbs. Stir in the grated parmeson,
bacon, and chives. Add about 3/4 cup (180 ml/grams) of the buttermilk to the flour mixture and stir just
until the dough starts to come together. Add more buttermilk, if needed. Do not over mix
the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and
dough gently until it comes together. Form into a 7 inch (18 cm) round.
Use a 3 inch (7.5 cm) round biscuit cutter to cut the dough into circles.
Place the scones on the baking sheet spacing about 2 inches (5 cm) apart. Gather
up any scraps, re-roll, and cut out the remaining scones. Brush the tops of the
scones with cream or milk and top with a sprinkling of grated parmesan.
about 18 minutes or until golden brown and a toothpick inserted into
the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.
Makes about 7-8
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Bacon and Cheese
2 cups (260 grams) all purpose
tablespoon (15 grams) granulated white
teaspoons (5 grams) baking powder
1/2 teaspoon (2 grams)
(2 grams) kosher salt
1/2 teaspoon freshly
ground black pepper
teaspoon (1 gram) ground paprika
6 tablespoons (85 grams)
cold unsalted butter, diced
1/2 cup (40 grams)
grated parmesan cheese (can use a sharp cheddar)
1/4 cup (25 grams)
cooked bacon, cut into bite sized pieces (about 4 slices)
2 tablespoons chives,
finely chopped (can use green onions)
3/4 - 1 cup (180
- 240 ml/grams) cold buttermilk