This is one of those recipes we’ve been just about aching to share with you. Do you like bacon? Of course you do! Do you like cheese? Of course you do! Do you like chives? Wait – huh? You’re not sure? Then print out this recipe, round up the ingredients and find out what all three are like together in a tender, biscuity burst of flavor and complete awesomeness. I’m not kidding. Best. Scones. Evah.
Ooh, bacon. We pay homage to your salty goodness by placing you, crumbled, into these wonderful scones!
Oh, whoops – sorry! Now that prayer time is over, let me just tell you….there are 12 slices of bacon in these scones.
I know, right? I actually smiled in delight when I saw that in the ingredients. Cuz this mama bear says that is juuuust right. Usually we’re adding more bacon to bacony recipes, but not this time.
Chives are beautiful things, but not all chives are alike. We’ve used them occasionally, but they always seemed a little underwhelming to me. Not much of a flavor. These were absolutely amazing, though. I’m not sure if the store had a different variety that day or if this was just a particularly good crop of chives, but if your chives are good, they will indeed contribute to the flavor factor in your scones.
Like most of these recipes instruct, the butter needs to be incorporated like so. Or you can use your hands. I’m so used to the pastry cutter, so that’s how I prefer to cut in butter, even if it doesn’t need to be very finely done. These scones require a few bigger pieces. That means less time cutting in the butter. Me likey.
After the butter is done, dump in the other main ingredients – cheddar cheese, crumbled bacon and snipped or chopped chives. You may notice the pile of cheddar is rather large. Your eyes do not deceive you! I started grating four ounces of a block ‘o cheddar and couldn’t stop. This is pretty high on the list of Things We Are Never Sorry For.
It’s kind of funny what I will get my hands dirty for. I don’t care to incorporate butter with my fingers, but I’ve grown to love mixing ingredients like these with my hands. Mixing these by hand will help you feel when it’s the right time to stop and sometimes a spoon can be too forceful when mixing.
Another fun part of the process – forming the disk. Again, not a stage you want to overdo. And nobody said scones had to be perfect triangles. Pat it into as round a circle as you can get and be done with it. I get it to the point shown, then quickly cup my hands around the edges to shape it a bit more.
Take your big knife and cut the disk into eight wedges. I was about to say how it’s starting to take shape but that’s cheesy, right? Oh, wait…whatever.
Do separate these on your parchment or silicone-lined baking sheet because they will rise like the most well-rested of all the well-rested. We spaced ours at least an inch apart.
I couldn’t find our regular pastry brush, so we used hubby’s silicone one for BBQ sauce. It picks up a lot more liquid. Oops! The brushed on cream is to help them brown into lovlies.
Aaaand, we have lovely, browned scones! At this point it was hard to not snatch this thing right from in front of the camera and go cavewoman on it.
We forgot to put butter in the picture, but you can put butter on that delicious thing if you want to. No, you really can. Go get the butter!
People, I just…it’s kind of hard to…you must understand it’s been two weeks since we made these things and here I am with only the divine memories. No, I’m not crying. Much. They are easy to make and even easier to enjoy. Go. Scoot. Make ‘em. Maybe make two batches of ‘em! That’s twenty-four slices of bacon! Do it.
Cheddar, Bacon & Chive Biscuits
Prep Time: 20 minutes Cook Time: about 20 minutes Level: Easy Makes: 8 scones
- 2 cups All-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 4 tablespoons very cold butter, cubed
- 1 cup freshly grated cheddar cheese
- ⅓ cups chives, chopped
- 12 slices bacon, cooked and crumbled
- ¾ cups cream, or more as needed, plus 2 tablespoons to brush on the scones
Preheat oven to 425ºF. Prepare a baking pan by lightly greasing it or lining it with parchment paper.
In a large bowl, whisk together the flour, salt, baking powder and sugar.
Using your hands, incorporate the butter until mixture is unevenly crumbly. Some of your butter will remain in larger pieces, which is exactly what you’re trying to achieve.
Mix in cheese, chives and bacon and make sure they are evenly distributed.
Add ¾ cup of cream and work in with your hands. If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together.
Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick. Transfer the disk to your baking sheet.
Using a knife, cut into 8 wedges and spread apart slightly on the baking sheet. Brush the tops of the scones with additional cream to help them brown while cooking.
Bake for 20– 22 minutes until scones are golden brown.
Though the directions say bake for 20-22 minutes, ours were done in less than 20, so do keep a close eye on your scones.