Scones? Yes. Bacon? Yes. Cheese? Yes. If you are having guests in town and need an easy breakfast, this is your recipe. These scones keep extremely well in the freezer. You can pull out as many as you need and have breakfast ready in 25 minutes.
Bacon Cheddar Scones
5 slices thick cut bacon, cooked
3/4 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar
1/2 tsp freshly ground black pepper
1 1/4 tsp kosher salt
1/2 cup unsalted butter
1/4 cup heavy cream
1/4 cup sour cream
2 cups grated cheddar cheese
Cut the cold butter into 1/4 inch pieces. Dice the bacon into very small pieces, less than 1/4 inch.
Stir together the all purpose flour and cake flour in the bowl of a stand mixer with the paddle attachment. Stir in the baking powder, baking soda, sugar, and salt, and mix until combined.
Mix in the butter on a low speed for 3 minutes. You should have fine pieces of butter with no large chunks.
With the mixer on low speed, pour in the cream in a steady slow stream. Mix in the sour cream for 30 seconds. The dough will start to come together around the paddle now. Mix in the bacon and cheddar cheese.
Shape the dough into a rectangle, planning to cut the scones into whatever shape you desire. Wrap the dough in plastic wrap and place in the fridge for 3 hours.
Cut the block of dough into your preferred shapes. You should end up with approximately 12 scones. Arrange them on a lined baking sheet, cover with plastic wrap. Freeze for 3 hours, preferably overnight.
Preheat oven to 350 degrees. Arrange the scones on a parchment lined baking sheet. Bake for 25 to 27 minutes, rotating the pan once.
This is a Bubbly Kitchen original recipe.