Cheese Bacon Chive Scones Recipes

CHEESE & BACON SCONES

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
• In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
• In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
• Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.

BACON-CHEDDAR-CHIVE SCONES

Steps:

• 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.
• Mix in the cheese, chives, and bacon till 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 20 to 25 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
• Yield: 8 large scones.

CHEESE, BACON & CHIVE SCONES

Steps:

• Preheat oven to 400 °F
• Line a baking pan with parchment paper
• Make glaze by combining beaten egg with 1 tbsp milk. Set aside.
• In a large bowl whisk together the flour, sugar, baking powder, salt and pepper.
• Cut butter into flour mixture using a pastry blender, until mixture resembles coarse crumbs.
• Add the grated cheese, chopped cooked bacon and chives to the dry ingredients.
• Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon, until mixture just forms a ball.
• Place the dough on a lightly floured surface and knead until smooth.
• Roll or pat dough 1 inch thick and using a floured 2 1/2 inch cutter, cut out rounds.
• Place on the prepared baking pan and brush with glaze.
• Sprinkle 1 teaspoon of grated cheddar cheese on the top of each scone (if desired).
• Bake in preheated oven for 15 minutes or until lightly browned on top and cheese has melted
• Cool on wire rack.

CHEESE AND CHIVE SCONES

Steps:

• Pre-heat the oven to 180°c and line a baking sheet with baking paper.
• In a large mixing bowl, sift the flour, baking powder and salt together.
• Add the butter and with your fingertips, rub the butter into the flour until you have a mixture resembling coarse breadcrumbs.
• Add the cheese and chives and mix through.
• With a knife, cut the milk into the flour and butter mixture.until you have a soft dough.
• Turn the dough onto a floured surface and working very gently, bring together into a disc around 3-4cm in height. With a very sharp cookie cutter, cut out scones then place onto the lined baking tray. Bring the remainder of the dough together and repeat the cutting process until all the dough has been used.
• Whisk the egg then brush the tops of your scones and place in the oven.
• Bake for 15-20 minutes until the scones are risen and golden brown.
• Remove from the oven and serve with butter.

CHEDDAR CHIVE SCONES

Steps:

• Heat oven to 400 degrees. Cover a baking sheet with a piece of parchment paper, and set aside. Place the cheddar cheese, chives, and 1 tablespoon flour in a small bowl, and toss to combine; set mixture aside. In a small bowl, combine the 3 lightly beaten eggs and the cream, and set aside.
• Using an electric mixer fitted with the paddle attachment, combine remaining 2 cups flour, baking powder, paprika, and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1 to 2 minutes. Add egg-and cream mixture; mix on low speed until just blended. Add cheese mixture; mix until just combined.
• Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife dipped in flour, cut circle into 12 wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash. Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.

CHEESE AND CHIVE SCONES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper.
• Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy.
• Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting.
• Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in.
• Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don't add too much, it should be a crumbly dough-like consistency.
• Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don't roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones.
• Using a medium-sized cutter (about 4-5cm/1½- 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise.
• Place the scones on the lined baking sheet and repeat until you have used all the dough.
• Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese.
• Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you've made a good scone if it tears easily!

BACON-CHEDDAR CHEESE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
• Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.