Note: I was sent a copy of Father Dominic Garramone’s Breakfast Breads & Sweet Treats in order to write this post. Opinions are mine alone.
I’m back with another awesome recipe from the Bread Monk himself, Father Dominic Garramone, with this recipe for Bacon Cheddar Chive Scones is from his latest cookbook Breakfast Breads & Sweet Treats (paid link). What better way to start off 2023?
I have only made “real” scones once before (as well as kind of a “cheat” drop scone), so this was a fun opportunity for me to do something I don’t often bake!
Breakfast Breads & Sweet Treats is a great cookbook for any breakfast afficionado in your life. Father Dominic really covers it all, from how to make puff pastry from scratch to baking mixes, to even a recipe for English muffin bread!
There is also an entire chapter dedicated to scones, which is where I found this mouthwatering recipe for Bacon Cheddar Chive Scones.
Ingredients (Serves 8):
- 8 oz bacon, cooked crisp and chopped (about 1 cup)
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (one stick) cold butter
- 1 cup shredded cheddar cheese (I went with sharp)
- 1/4 cup minced fresh chives (the original recipe had 1/2 cup; I only had enough for 1/4 cup!)
- 1 cup sour cream
Begin by cooking your bacon however you prefer. My preference is to add bacon to a cookie sheet with a rack on top, line with the bacon, and place in a cold oven. Then, turn the oven to 425 degrees F. When it reaches 425 degrees F, check the bacon for doneness. Sometimes it may take a few more minutes but watch it because it can go from nicely crisp to overcooked fairly quickly.
However you cook your bacon, let cool then chop.
Preheat your oven to 425 degrees F. Lightly grease a baking sheet (or line with a silicone mat – paid link) and set aside.
Add the flour, sugar, baking powder, baking soda, and salt to a medium-sized bowl and whisk until blended. Add the cold butter and work the butter into the flour with a pastry cutter (paid link) until the mixture resembles coarse bread crumbs.
Add in the cheese, chives, and bacon, stirring until evenly distributed.
Add the sour cream and mix until a cohesive ball of dough is formed; do not over mix. (I found transferring the mixture to my KitchenAid mixer – paid link – and using the dough hook to be helpful at this stage.)
Transfer the dough to a well-floured work surface (like your kitchen counter). Pat or roll the dough into an 8-inch disk about 3/4 inch thick.
Use a knife to cut the disk into eight wedges.
Transfer wedges to the prepared sheet pan, evenly spaced.
Bake for 20 to 25 minutes, until golden brown.
Let cool slightly on the pan and serve warm.
Wow. These are really delicious!
The cheese helps add a nice crust to the scones while also keeping the inside tender. These had such wonderful flavor between the cheese, bacon, and chives!
To check out more of Father Dominic’s delicious breakfast recipes, pick up a copy of Breakfast Breads & Sweet Treats (paid link)!
Bacon Cheddar Chive Scones
Ingredients
- 8 oz bacon cooked crisp and chopped (about 1 cup)
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 cup shredded cheddar cheese
- 1/4 cup minced fresh chives
- 1 cup sour cream
Instructions
- Begin by cooking your bacon however you prefer. My preference is to add bacon to a cookie sheet with a rack on top, line with the bacon, and place in a cold oven. Then, turn the oven to 425 degrees F. When it reaches 425 degrees F, check the bacon for doneness. Sometimes it may take a few more minutes but watch it because it can go from nicely crisp to overcooked fairly quickly.
- However you cook your bacon, let cool then chop.
- Preheat your oven to 425 degrees F.
- Lightly grease a baking sheet (or line with a silicone mat) and set aside.
- Add the flour, sugar, baking powder, baking soda, and salt to a medium-sized bowl and whisk until blended.
- Add the cold butter and work the butter into the flour with a pastry cutter until the mixture resembles coarse bread crumbs.
- Add in the cheese, chives, and bacon, stirring until evenly distributed.
- Add the sour cream and mix until a cohesive ball of dough is formed; do not over mix. (I found transferring the mixture to my KitchenAid mixer and using the dough hook to be helpful at this stage.)
- Transfer the dough to a well-floured work surface (like your kitchen counter). Pat or roll the dough into an 8-inch disk about 3/4 inch thick.
- Use a knife to cut the disk into eight wedges.
- Transfer wedges to the prepared sheet pan, evenly spaced.
- Bake for 20 to 25 minutes, until golden brown.
- Let cool slightly on the pan and serve warm.
