Sunday, August 31, 2008

Savory Bacon 'n Cheddar Scones

A friend is having a brunch party "When Pigs Fly" in celebration of bacon, Brooklyn, and her birthday this afternoon, and we've all been asked to bring some bacon. I tried to get some bacon from the Flying Pig organic farm at the Farmer's Market on Saturday morning, but the stand was mysteriously not there. So we bought normal bacon at Fairway in Redhook (after an awesome dinner at Hope & Anchor), and this is what I came up with.

Savory Bacon 'n Cheddar Scones

2 cups flour
1 teaspoon salt

1 tablespoon baking powder

2 teaspoons sugar

4 tablespoons (1/2 stick, 2 oz) cold butter

1 cup (4 oz) diced cheddar cheese

1/3 cup fresh chives, or finely diced scallion tops

1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)

3/4 cup (7 oz) heavy cream, or enough to make the dough cohesive

Preheat the oven to 425° and lightly grease a baking sheet.

Whisk together the flour, salt, baking powder, and sugar. 

Work the butter into the flour until the mixture is unevenly crumbly. 

Mix in the cheese, chives, and bacon till evenly distributed. 

Add ¾ cup of the cream, stirring to combine. Mush the dough together with clean hands. If it won't go together or if it's too dry, add a little bit of cream. Shape the dough into a smooth mound, about 3/4 inch thick. Put the dough onto the baking sheet and cut the mound into 8 wedges, spreading the wedges apart. Brush the scones with some milk or cream and sprinkle with just a hint of sea salt.

Bake for 20-25 minutes, depending on your oven, until they are golden brown.

Serve warm or at room temperature.

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