Bacon Cheddar Scones (Bouchon Bakery) 培根车打芝士司康饼
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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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Cut the block into 8 pieces. Arrange them in a lined pan, spaced well apart.
  5. 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.
  6. Allow the scones to cool on wire rack. Best to serve warm.
Recipe by Anncoo Journal at https://www.anncoojournal.com/bacon-cheddar-scones-bouchon-bakery/