It’s International Scone Week time again! Now here in South Carolina it isn’t exactly scone weather. Not many people are willing to crank up their ovens to 450 degrees in this heat and humidity. I am, of course maybe I have a few screws loose?!
The lovely Tandy over at Lavender and Lime is hosting this event again this year. It gives food bloggers across the world a chance to gather and post various scone recipes. You’d be surprised how many different kinds of scones people can come up with.
This year I decided to go the savory route. While I love a good scone with jam (and believe me I have a lot of homemade jam right now), it was time for something different. It happens to be tomato season which means tomato soup. No, it isn’t exactly soup weather either. But really, if I’m going to have fresh tomatoes why not roast them and blend them into a tasty soup. And then why not bake scones to go with them. Just crank up the air conditioning a little and it’s all good!
My husband seems to feel the need to have a grilled cheese sandwich and dill pickle with tomato soup, I’m more open to other options. Then International Scone Week was coming up and I figured why not make a savory scone. I like a good bacon grilled cheese so why not go with that flavor and toss in some chives from the garden for flavor and color.
These scones taste wonderful. Use a good cheddar, grate it coarsely and you’ll appreciate the flavor. This isn’t the time for pre packaged “fancy” cheese. We enjoyed these scones with tomato soup and I’m sure they would be good with other soups. If you want to get really wicked and indulge they would be great slathered in a butter/bacon grease spread. Who needs soup when you could have a couple of scones with a wicked spread like that?!
Bacon, Cheddar and Chive Scones
3 c. flour
1 Tbs. baking powder
1 tsp. pepper
1/2 tsp. salt
5 Tbs. butter, cubed and very cold
3/4 c. heavy whipping cream
8 slices thick cut bacon, cooked and chopped
1 c. (3 oz.) grated cheddar cheese
2 Tbs. chopped chives
Place a rack is in the middle of the oven and preheat to 450 degrees. Whisk together the flour, baking powder, pepper and salt in a bowl. Using your fingers rub the butter evenly into the dry ingredients until it resembles a fine cornmeal. Whisk the eggs and cream in a bowl and then pour over the flour and butter mixture. Stir with a fork until just combined, to not over handle. Gently stir in the bacon, cheese and chives without over handling the dough.
Divide the dough in two and pat down on a floured surface into circles about 3/4 inch thick. Cut each circle into six pieces. Place on a parchment/silpat lined sheet pan. Brush the tops with cream and bake for 12-15 minutes. Allow to cool slightly, then eat while still warm.
** Scones are best eaten fresh, though they also freeze well. When ready to eat just thaw and pop in the oven/toaster oven at 350 degrees for 5-7 minutes.
Yields: one dozen