I thought it would be fun to transform an old favorite that is usually associated with breakfast and make it into a more versatile savory nibble. Anything with bacon has to be good, right? Love these in the morning or for brunch particularly with shrimp and grits or grits and grillades. Also fits in well as a substitute for cornbread for a New Years day lunch of black eyed peas and smothered cabbage.
Bacon Cheddar & Chive Scones
- Prep Time
- Cook Time
- 2 ½ cups (8 1/2 ounces) unbleached all-purpose flour
- 1 ½ teaspoons Zatarain's Creole Seasoning
- Pinch of cayenne (optional)
- 1 TBSP baking powder
- 1 TBSP sugar
- 8 tablespoons cold butter
- 1 ½ cups (6 ounces) very coarsely grated cheddar cheese
- ⅓ cup snipped fresh chives, or finely diced scallion/green onion tops
- 12 slices bacon, cooked, cooled, and crumbled
- 1 cup heavy cream
- Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
- Whisk together the flour, Creole Seasoning, baking powder,cayenne, and sugar.
- Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
- Mix in the cheese, chives, and crumbled bacon until evenly distributed.
- Add the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add more cream until the dough comes together. Transfer the dough to a well-floured work surface.
- Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. Or, I like to use biscuit cutters to make smaller rounds. Depending on how I intend to use the scones, I may make mini rounds or 2-3” rounds. If you make a disk use a knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
- Brush the tops of the scones with a bit of leftover cream or egg wash ( 1 egg yolk whisked with 2 TBSP water).
- Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and let them cool on the pan. Serve warm, or at room temperature.
My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...
This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...
Sesame ginger miso veggie bowl or any kind of bowl with a mixture of fresh ingredients allows for flexibility and...
Dad's best brown butter chocolate chip cookies is a recipe from Joy the Baker. The combination of browned butter and...
Trout meunière is a foundation of Creole New Orleans cuisine at restaurants such as Galatoires and Arnauds. Adding roasted pecans...