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!


Ingredients:
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

Directions:

• 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.