Buttery Bacon-Scallion Scones (Adapted from a recipe by King Arthur Flour)

A savory spin on a classic treat!

2 cups all purpose flour

1 tsp. salt

1 Tbsp. baking powder

2 tsp. sugar

1/2 stick unsalted butter; cold and cubed

1 cup cheddar cheese; very coarsely grated

1/3 cup scallions; roughly chopped

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

3/4 cup + 2 Tbsp. heavy cream


Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper. In a medium mixing bowl, whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, using a pastry cutter,  with some of the butter remaining in larger pieces. Mix in the cheese, chives, and bacon until evenly distributed. Add 3/4 cup of the cream, stirring gently to combine. Try squeezing the dough together; if it’s crumbly and won’t stick together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough ball to a well-floured work surface.  Pat the dough into a smooth 7″ disk about 3/4″ thick. Transfer the disk to the prepared baking sheet. Using a knife cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.  Brush the scones with a bit of extra cream; this will help their crust brown nicely. Bake the scones for 22 to 24 minutes, or until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.