Cheddar Bacon and Chive Scones
These cheddar bacon and chive scones are buttery, savory quick breads studded with crispy bacon and sharp cheese. The press-and-cut method eliminates kneading and guarantees tender, evenly-sized scones.
These cheddar bacon and chive scones are buttery, savory quick breads studded with crispy bacon and sharp cheese. The press-and-cut method eliminates kneading and guarantees tender, evenly-sized scones.
Delivery in as fast as one hour.*
Prices vary by store
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Place ½ cup chopped bacon in Suvie pan, place in the bottom zone of Suvie, and Roast at 425°F for 15 minutes, or until crisp, stirring occasionally. Remove pan and drain bacon on paper towels (alternatively, sauté bacon in a small skillet over medium heat until crisp and rendered, about 8 minutes).
In a medium bowl, stir together 2 cups flour, ½ tsp salt, 2 ½ tsp baking powder, and ½ tsp ground black pepper. Add 1 stick grated butter and use your hands to mix together until crumbly. Add ½ cup shredded cheddar cheese, tossing to coat in flour.
In a medium bowl, whisk together 1 egg, ½ cup heavy cream, and 2 tbsp chopped fresh chives.
Add the wet ingredients and bacon to the dry, using a spatula to stir the ingredients together until the dough is rough and shaggy. Turn the dough out onto a well floured work surface and knead 8-10 times or until dough just comes together.
Transfer dough to a greased Suvie pan and spread into an even layer. Cover the pan with plastic wrap and place in the refrigerator to rest for 15 minutes (if scheduling, refrigerate pan in Suvie for 15 minutes before cutting). Once rested, use a bench scraper or knife to cut scones into 8 slices or triangles. Place the pan in the bottom zone of Suvie, input settings, and cook now or schedule.
Bake at 300°F for 40 minutes (for Suvie 2.0, Bake at 350°F). After the cook, allow scones to cool for 10 minutes before serving.
Store cooled scones in an airtight container at room temperature up to 2 days; reheat in a 350°F oven for 5 minutes or split and toast.
Yes. Cut and freeze unbaked scones up to 2 weeks; bake from frozen, adding 2–3 minutes to baking time.
Cold fat creates steam pockets during baking, producing flaky, tender scones. Grating keeps pieces small and evenly distributed.
Yes. Gruyère, Emmental, or sharp white cheddar work well; avoid soft cheeses.
They should be golden brown on top and a toothpick inserted in the center should come out clean, about 15–18 minutes.
Yes. Crisp it until crunchy, chop finely, and cool completely before mixing into the dough to prevent fat separation.
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