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Bacon Cheddar Scones (Bouchon Bakery) 培根车打芝士司康饼

Sunday, June 21, 2015 23:06

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I was quite excited when I saw that the Bake-Along #81 theme was Bacon Cheddar Scones. To be honest, I’ve never tried any recipes from Bouchon Bakery Cookbook before, I told myself that I must try it but make some substitutions with the ingredients. According to the recipe that I saw from Zoe’s post, the scones need to be stored in the freezer before baking. Since I was making the scones in the early morning for our breakfast, I had omitted this part but baked them straight away after preparing the dough. I was happy with the end results as the savoury, fragrant scones turned out perfect. They had a little crusty with a tender inside and I like them served warm. Definitely going to make them again!

Bacon Cheddar Scones

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Ingredients:
150g plain flour
5g baking powder
1.5tbsp sugar
65g cold salted butter, cut into cubes
2tbsp dairy whipping cream (or fresh milk)
45g creame fraiche (I used sour cream)
200g back bacon, cooked and removed fats, cut small (90g cooked weight)
2tbsp chives (I used spring onion), cut finely
65g cheddar cheese, grated
extra cheddar cheese for sprinkling on top
ground black pepper

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Method:

Sift flour and baking powder in a mixing bowl and add in bowl and add in the sugar，blend well. Turn on low speed low speed to combine, put in the butter and mix again to combine till crumbly.
With the mixer still running pour in the dairy cream, sour cream and mix till all moistened and dough comes together. Do not overmix the dough. Scrape the sides of the bowl if necessary. Put in the bacon and 65g of grated cheese and spring onion and mix till they are just well combined.
Remove the dough from the bowl and transfer it to between 2 sheet of plastic wrap and pat it into a rectangle block, about 7 x 6″. You can use your hands to press the sides to straighten them.
Cut the block into 8 pieces. Arrange them in a lined pan, spaced well apart.
Brush the top with some dairy cream and sprinkle the cheese and black pepper. Bake in a preheated oven at 160 deg C for 35 minutes till the top and bottom are golden brown.
Allow the scones to cool on wire rack. Best to serve warm.