I LOVE SCONES! They are so quick and easy to pull together and you can have them on the table in about 30 minutes. Pair these flaky, cheesy, bacony scones with some scrambled or fried eggs and you’ve got a great weekend breakfast. These scones use sour cream, but I’m sure you could sub fat free greek yogurt and get the same delicious results.
Bacon Cheddar Scones
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, frozen
1/2 cup sour cream
1 large egg
1 cup shredded sharp cheddar cheese
8 slices bacon, cooked, cool and chopped
2 tbsp finely chopped chives (I had green onions, so I used them)
Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Using the large holes of a box grater, grate the frozen butter into the flour mixture. Use the tips of your fingers to work in the butter. It will be the texture of coarse meal. In a small bowl, whisk the sour cream and egg until smooth. Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form. Stir in the cheese, bacon and chives, until they are well incorporate into the dough. Use your hands to press the dough against the bowl into a ball. At first there may seem like there isn’t enough liquid, but as you press the dough will come together. Pat dough into a 7 inch disk about 3/4″ thick. Use a sharp knife to cut the dough into 8 triangles. Place the scones 1 inch apart on the parchment lined baking sheet and brush with heavy cream. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Best served warm. This dough freezes extremely well. To freeze scones and bake later, after cutting dough into triangles, place on a parchment lined baking sheet and freeze until firm, then transfer to a ziplock bag. I’ve done this several times for potluck breakfasts with our camping club, simply thawing them out in the RV fridge over night and then baking them the next morning. Same great results.
Source: My Baking Addiction