Ariane Daguin’s Bacon and Cheddar Scones

Ariane Daguin’s Bacon and Cheddar Scones
Bacon and Cheddar Scones
D'Artagan

Bacon and Cheddar Scones

Who says you can’t mix savory and sweet? Guests always love the pastry and bread options at brunch. They’ll be extra delighted to discover that these sweets contain the savory deliciousness of bacon.

8
Servings
261
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Ariane Daguin and D’Artagnan.

Ingredients

  • 1 package bacon, preferably D'Artagnan Applewood Smoked Bacon
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 4 tablespoons cold butter, cut into small cubes
  • 1 cup (about 4 ounces) grated sharp cheddar cheese
  • ¼ cup chopped fresh chives
  • 3/4 cup heavy cream, plus more as needed

Directions

In a large skillet over medium heat, cook the bacon until crisp. Remove from the pan and drain on paper towels. Coarsely chop bacon and set aside. With the rack in the center position, preheat the oven to 425 degrees F. In the bowl of a food processor, pulse together flour, salt, baking powder, sugar, and garlic powder. Add cold butter and pulse until incorporated, keeping some larger, pea-sized chunks of butter in the mix.

Add cheese, reserved bacon, and chives. Pulse quickly, just to evenly distribute. Empty mixture into a large bowl. Add the cream and stir to combine. The dough should be shaggy but not too wet. It should stick together when squeezed. Add more cream, a tablespoon at a time, if needed.

Turn the dough out onto a lightly floured work surface. Pat and shape the dough into an 8-inch round. Transfer to a sheet pan lined with parchment or a silicon mat. Cut the dough into 8 wedges. Spread them out on the pan, as they will rise when cooked. Brush the tops of the scones with heavy cream. Bake until golden brown, about 22—24 minutes. Remove them from the oven and let cool slightly before serving.

Nutritional Facts

Total Fat
11g
16%
Sugar
6g
7%
Saturated Fat
4g
17%
Cholesterol
14mg
5%
Carbohydrate, by difference
37g
28%
Protein
5g
11%
Vitamin A, RAE
37µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
73mg
7%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
40µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
28mg
9%
Niacin
2mg
14%
Phosphorus, P
124mg
18%
Selenium, Se
4µg
7%
Sodium, Na
284mg
19%
Water
51g
2%
Zinc, Zn
1mg
13%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.