Bacon Cheddar Scones

I have made these scones a dozen or more times now, and every time I do, people ask for the recipe. I'm finally getting around to sharing this for you all. It is seriously amazing, as many of you can attest. Since the scones require (yes, require) freezing overnight, I usually make a double, triple or even quadruple recipe and keep some frozen in the freezer for later baking.

This recipe comes from my culinary hero, Thomas Keller's Bouchon Bakery cookbook. It is hands down the BEST savory scone I have ever had. A few tips as you work through this recipe:

1. It recommends Hobbs apple wood smoked bacon. I can't get this where I am and my cravings for these scones surely doesn't allow the wait time of mail ordering Hobbs. I use anything that is smoked and thick cut. Try to buy a good quality brand. Do NOT buy maple bacon please.

2. When cooking the bacon for the scones, under-cook it a little bit. The first time I made these, I cooked the bacon until it was deep brown, but I then realized that the bacon cooks again when you bake the scones, which ended with over cooked bacon bits in my scone. Since then, I under-cook the bacon at the beginning and then the scones always come out perfect!

3. This recipe calls for cake flour. It's important, so don't substitute. The good news is, you can make your own for every cup of flour called for, remove three tablespoons (from the cup) of flour and then put back in it's place 3 tbs of corn starch.

4. I use Tillamook's Vintage sharp white cheddar cheese. The sharpness and creaminess of the cheese balances out the salty bacon beautifully!

5. Do NOT skip the freezing part of this recipe. Although it does require you to plan ahead, it's worth it, I promise.

6. Bake these on parchment lined cookie sheets. Because you top the scones with more cheese, your cookie sheet gets pretty messy by the end.

7. Creme Fraiche is not commonly used in American cooking, so you probably don't know where to find it. I have had success in finding it at Fred Meyer and Rosauer's (both Northwest Food Stores) They usually hid it in little tubs in the gourmet cheese stand (by the deli). IF you cannot find it yourself, ask your grocer. They may keep it in a place that is not very obvious.

8. The measurements are going to seem weird, but just go with it :-)

Ok, GO! Don't be intimidated, just read through the recipe before you start.

Ingredients:

Makes 18 scones

3/4 cup + 1 tsp. All-Purpose flour

1 1/2 cups + 1/2 tsp. of Cake flour

1 1/2 + 1/8 tsp. of Baking Powder

3/8 tsp. of baking soda

2 Tbs. + 1/4 tsp. of Granulated sugar

1 1/4 tsp. of Kosher salt

4.7 ounces, cut into 1/4 “ pieces of Cold unsalted butter

1/4 cup + 1 Tbs. (plus additional for brushing) of Heavy Cream.

1/4 cup + 2 1/2 Tbs. of Creme Fraiche

12 oz. Applewood smoked bacon- about 6 slices, chopped and fried (remember to under cook them a bit)

2 cups of Grated white cheddar cheese

1/2 cup of Grated white cheddar (for topping)

1/4 cup of Minced chives

Freshly ground black pepper

Equipment needed:

Time needed: at least 4.5 hours from start to finish baked good.

Method:

1. Place the all purpose flour in the bowl of a stand mixer fitted wih the paddle attachment. Sift in the cake flour, baking powder, baking soda andd sugar and mix on the lowest setting about 15 seconds to combine. Then pulse in the salt.

2. Add the cold butter pieces and on the lowest setting (to keep the flour from flying out of the bowl) pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer and break them up by hand, and mix until just incorporated. (*many scone recipes are OK with larger chunks of butter, not this time or this recipe.)

3. On low mix, slowly pour in the cream. Then add the creme fraiche and mix for about 30 seconds, until all of the dry ingredients are moistenend and the dough comes together around the paddle. Scrape down the side and bottom of the bowl and paddle and pulse again to combine. Add the bacon, 2 cups (or 144gram of cheddar cheese as well as the chives. Pulse to incorporate.

4. Mound the dough on the work surface and using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap and using your hands press it into a 7×9” inch block, smoothing the top. Wrap the dough in plastic wrap and refrigerate for about 2 hours, until firm.

5. Make room in your freezer. Line a sheet pan with a silpat or parchment paper. cut the block of dough lengthwise in half and then cut each half crosswise into 6 rectangles (70g each). Arrange them on the prepared sheet pan, leaving space between them. Cover with plastic wrap and freeze until frozen solid at least 2 hours but preferably overnight.

*The scones can remain in the freezer for up to 1 month. (This is the genious part) Once frozen, you can transfer them to a plastic bag and remove them individually to bake as needed.

6. Preheat the over to 350F. Arrange the frozen scones 1 1/2 inches apart on a parchment lined sheetpan. Brush the tops with cream and sprinkle with the remaining 1/2 up of cheese and black pepper. Bake for 33-36 minutes until golden brown. Set the sheet on a cooking rack and cool completely.

The scones are best the day they are baked, but they can be stored in a covered container for 1 day.

If you have a convection oven, now is the time to use that setting as scones baked in a convection oven will have slightly higher rise and even more color. Preheat your convection oven 325 and bake 24-27 minutes.

EnJoy!