Wednesday, April 13, 2011

Bacon Cheddar Scones

Ever since I got back from my Napa Valley trip, I have been thinking about Bouchon Bakery’s bacon cheddar scone. I searched all over the web trying to find the recipe and if there is a Bouchon Bakery cookbook. Unfortunately, I could not find any – although now I know that the Bouchon Bakery cookbook is on the work to be released some time in 2012. I decided to use the recipe from Dork-a-thon (thank you, Emma!) because I had to have some bacon cheddar scones soon! They turned out really good although they’re not the same as Bouchon’s scones – maybe not enough cheese & bacon? Next time, I’ll try to add more to the mixture. Now, if only I know how to take good pictures of these scones... it's hard to take a good one!


3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons fresh ground black pepper
1/2 cup chilled unsalted butter, grated
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1 inch pieces
3/4-1 1/2 cup buttermilk (I used heavy whipping cream instead)
1 large egg
2 tablespoons water

  • Preheat oven to 400°F .
  • Stir together flour, baking powder, salt and pepper in a large mixing bowl.
  • Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas.
  • Stir in cheese, green onions, bacon.
  • Add in 1 cup heavy cream to the flour and cheese mixture.
  • Mix by hand just until the ingredients are incorporated.
  • If the dough is too dry to hold together, use the remaining heavy cream, adding one tablespoon at a time, until dough is pliable and can be formed into a ball.
  • Stir as lightly and as little as possible to ensure a light-textured scone.
  • Remove dough from bowl and place on a lightly floured flat surface.
  • Pat the dough into a ball.
  • Using a well-floured rolling pin or palms of your hands, flatten the dough into a flat disk about ¾-1 inch thick.
  • Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
  • Whisk the egg and water in a small mixing bowl.
  • Brush each wedge with the egg wash.
  • Place scones on an ungreased baking sheet lined with parchment paper (or silicone mat); bake 20-22 minutes, or until golden brown and no longer sticky in the middle.
  • Serve warm and enjoy with a fresh brewed coffee.


  1. I was just telling my boyfriend yesterday that I was dying to make bacon scones! Great minds must think alike ;) They look delicious!

  2. Jess: Yes, they are indeed delicious. Let me know how yours turn out! Enjoy eating them...

  3. You are missing best part - I believe they top them w/ some brown sugar before baking.