Monday, June 6, 2016

Bacon Cheddar Cheese Scones



Last week, I confessed that I'm a new convert to scones. In my excitement, I took it one step further—savory scones!

In The Diva Serves High Tea, a gentleman takes tea every day at the local tea room because "he's particular fond of the bacon cheddar scones." I have to admit, I'm particular fond of them myself.

They can be served at tea as a savory before the sweets. I have also served them at brunch. So far, everyone has liked them. They're a nice switch from bread. You can serve them plain or with Maple Bourbon Butter if you want to kick things up a notch.

I especially love that they can be frozen and baked fresh when you need them. The pieces are large, so don't be afraid to cut them in half if you have a crowd. I've been pulling them out as needed and baking just a couple when we have a yen for them.

By the way, in the photo above, the dark scones are pumpkin. That recipe will be coming in the fall. The lighter ones on the left are bacon cheddar.



Bacon Cheddar Cheese Scones

2 cups flour + extra for kneading

1 tablespoon baking powder

½ teaspoon salt

4 tablespoons cold unsalted butter

1 cup shredded sharp cheddar cheese

1 egg

½ cup heavy cream

1 tablespoon mustard

1 cup (about 5 slices) crumbled cooked bacon


Preheat the oven to 400. Cover a baking sheet with parchment paper.

Place the pastry blade into a food processor and add the flour, baking powder, and salt. Pulse twice. Cut the butter into cubes. Add to the flour, along with the cheese, and pulse until combined and the butter is barely visible anymore.

In a large bowl, whisk together the egg, cream, and mustard. Turn out the flour mixture on top of it and mix gently with a large serving spoon two or three times. Add the bacon and mix until large clumps begin to take shape.

Sprinkle flour on a cutting board and dust your hands with flour. Turn the dough onto the cutting board and knead 8-10 times, adding just a sprinkle of flour if necessary.

Pat the dough into a 9-inch cake pan. Turn it out onto the parchment paper and cut the round into 8 equal pieces with a very sharp knife. It’s best to press the knife into the dough instead of dragging it through the dough. Slide a knife or thin spatula under each slice and pull away from the center slightly to separate them. (They can be frozen at this point if you don't need them all.) Bake 20-22 minutes.


 Maple Bourbon Butter

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon maple syrup

1 teaspoon bourbon (plain, not flavored)

Bring the butter to room temperature so it is soft. Place the butter, maple syrup, and bourbons in a mini food processor and combine. Place in a mold or shape by hand and refrigerate. (Note: this can also be done in a bowl with a fork, but I find I get better results with a food processor.)

Whisk together egg, cream, and mustard.
Dust work surface with flour to knead.
Don't over-knead!
Pressing it into a cake pan makes it easy to shape!
At this point, you can freeze any you don't need immediately.




It's almost here! I have one copy to give away today. 
Leave a comment with your email address to enter! 
Contest closes Tuesday at midnight. 

69 comments:

  1. These look delicious! Thank you for the chance to win.
    karen(dot)kenyon(at)rogers(dot)com

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  2. I have never tried savory scones, but this recipe looks delicious. Thanks for the chance to win!
    grace dot koshida at gmail dot com

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  3. Love this savory scone recipe; and the book giveaway is super exciting! EMS591@aol.com

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  4. I have never tried making a savory scone at home. Thanks for the recipe. Thank you for the chance to win the newest Diva book! My email is TeacupsAndLipstick at gmail.com

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  5. I love that cover and can't wait to ready. The scones look and sound delicious, and with the bacon lovers in this house I just might have to try it. Thanks for the giveaway.
    sallycootie@gmail.com

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  6. I enjoy scones. I'll have to give these a try. Thanks for a chance to win your new book. It sounds really good!
    mittens0831 at aol dot com

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  7. Pat (patdupuy@yahoo.com)June 6, 2016 at 10:13 AM

    Bacon, cheese, and scones-perfect! Yummy alone. Now I have to see how they are combined.

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  8. Those look delicious! I will have to try them. Thanks for the chance to win. Dnrocker@yahoo.com

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  9. Hmmm can you leave the bacon out of the scones do you think? Re the book - unless it is an e-book I don't think I can win as I am in the UK but I will toss my email address out there just in case! dragonsteeluk @ gmail . com (without gaps)

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  10. I can't wait to move yinto my new house in FL so I can bake. My house here in MA the kitchen is so small I can hardly move around in it. My best friend's mom used to bake scones for when we came home from school as a snack. Yum!! Thank you for the chance to win to win your book. pgenest57@aol.com

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  11. I love scones,theycare so yummy!!! Would love to win a copy of You book.I prefer to hold a book. Icdo have a kindle but I still would rather have a book. Thank you for this opportunity to win one of yours.mommomsworld@yahoo.com

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  12. I love scones,theycare so yummy!!! Would love to win a copy of You book.I prefer to hold a book. Icdo have a kindle but I still would rather have a book. Thank you for this opportunity to win one of yours.mommomsworld@yahoo.com

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  13. Both scone and book look great.

    pmettert@yahoo.com

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  14. Love this. Thanks. Gonna try these scones!

    rhondajgothier@yahoo.com

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  15. Interesting recipe. Thanks for the chance to win.
    marlene.ezell@gmail.com

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  16. This comment has been removed by the author.

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  17. Sooo looking forward to your pumpkin scone recipe AND your new book!
    judyspaulding at gmail dot com

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  18. Love these delectable scones. What a lovely feature and giveaway. saubleb(at)gmail(dot)com

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  19. Oh, these look delish! I've never made scones, but I really need to.

    brookeb811 at gmail.com

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  20. Those scones are to die for, but thank you for the recipe, I won't have to. Just have to make them! And Thank you for the giveaway!

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  21. Sooo looking forward to your pumpkin scone recipe AND your new book!

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  22. Thanks for this enticing recipe and wonderful book giveaway. elliotbencan(at)hotmail(dot)com

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  23. Savory scones would be perfect with scrambled eggs. Thanks for the recipe. I'll find out when I make them for breakfast tomorrow. Would love to read the book. thanks for the chance to get it sooner Della at deepotter@peoplepc.com

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  24. You guessed it... I'm going to try to Veganize it, lol! Thanks for all the tasty tidbits!
    Cheers-
    Kelly Braun
    Gaelicark@yahoo.com

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  25. You guessed it... I'm going to try to Veganize it, lol! Thanks for all the tasty tidbits!
    Cheers-
    Kelly Braun
    Gaelicark@yahoo.com

    ReplyDelete
  26. Great recipe and great giveaway
    ofhp@att.net

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  27. I have never made or tasted a Bacon Cheddar Cheese Scone but I am going to give it a try later this week!! Looks delicious!! Of course will have a wonderful cup of tea and start to read one of your mysteries!!

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  28. Maple bourbon butter - oh my! I bet that would go well with banana bread. jenne.turner@unt.edu

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  29. Sounds so good my hubby loves bacon so he should make this for us also your book sounds so good and so excited we only have 1 more day till release day! ptclayton2@aol.com

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