Sweet & Savory Scones: FREE Virtual Cooking Class

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Cheddar Bacon Scones

Yield: 8 large scones or 16 minis

10 ounces (about 2 1/4 cup) unbleached all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon kosher salt

4 ounces (1 stick) unsalted butter, cold, cut into 1/2-inch cubes

8 ounces (1 cup) plus 2 tablespoons heavy cream, cold

4 slices of favorite bacon, cooked crispy and chopped

2 ounces favorite cheddar, diced into 1/4-inch pieces

1/4 teaspoon smoked paprika, sweet

1 tablespoon finely sliced chives

Preheat the oven to 425°F and place a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone mat.

Place flour, baking powder, paprika, and salt in the bowl of a food processor fitted with a metal blade and process for 10 seconds to blend well. Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into pieces the size of large green peas. Add 8 ounces of cream. Pulse another 10-20 times, or until the dough holds together in small, thick clumps. Fold in the cheese, chives, and bacon.

Scrape the dough out onto a lightly floured work surface or silicone pastry mat. Gently squeeze the clumps together until they form a cohesive dough. Pat the dough into an 8-inch square 8 about 1-inch thick. Use a bench scraper to cut the dough into 4-inch squares (2-inch squares for minis) and transfer to the prepared baking sheet, spacing them about 2 inches apart. With a pastry brush, coat the scones with the remaining cream. Bake the scones for 15-20 minutes (8 to 10 minutes for minis), until firm to the touch and golden brown. Transfer to a wire rack to cool. Enjoy warm or at room temperature.

 

Cinnamon Roll Scones

Yield: 8 large scones or 16 minis

10 ounces (about 2 1/4 cup) unbleached all-purpose flour

2 ounces (about 1/4 cup) granulated sugar

2-1/2 teaspoons baking powder

1/4 teaspoon kosher salt

4 ounces (1 stick) unsalted butter, cold, cut into 1/2-inch cubes

8 ounces (1 cup) plus 2 tablespoons heavy cream, cold

1/2 cup cinnamon baking chips or white chocolate chips

Cinnamon Sugar

2 teaspoon cinnamon

2 tablespoon granulated sugar

Glaze

1/2 cup powdered sugar aka confectioner's sugar

2 teaspoons unsalted butter, melted

1/2 teaspoon vanilla extract or vanilla bean paste

1 tablespoon heavy cream

Preheat the oven to 425°F and place a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone mat.

In a large bowl, place flour, sugar, baking powder, and salt.  Stir to combine. Add the cold butter pieces and cut with a pastry blender or pinch with your fingers. Continue pinching or cutting until the butter is the size of large peas. Make a well (clear area) in the center of the bowl and pour in 1 cup of heavy cream. Use a fork to gently combine into a rough mass. Add the chips. Knead the mixture a few times until the mixture creates dough.

Scrape the dough out onto a lightly floured work surface or silicone pastry mat. Gently squeeze the clumps together until they form a cohesive dough. Pat the dough into an 8-inch square, about 1-inch thick. Sprinkle the top of the dough with a third of the Cinnamon Sugar. Cut the dough in half with a bench scraper or knife and stack the dough on top of itself, cinnamon mixture on top. Roll the dough until it is again 8-inch square, about 1-inch thick. Sprinkle with half of the remaining Cinnamon Sugar and repeat one more layer.

Shape the dough into a circle and, using a bench scraper or knife, cut the dough into 8 triangles or pie pieces. Add remaining Cinnamon Sugar and transfer to the prepared baking sheet, spacing them about 2 inches apart. Bake until firm to the touch and golden brown, about 18 to 25 minutes. Transfer to a wire rack to cool. While baking, combine glaze powdered sugar, melted butter, vanilla and cream in a mixing bowl until smooth. Drizzle over slightly cooled scones. Enjoy scones warm or at room temperature.

Chef Tip: If using white chocolate chips, add 1/4 teaspoon of cinnamon to the dry ingredients. Make scones as directed and freeze prior to baking. When ready to enjoy, bake directly from the freezer. Add 5 extra minutes in the oven. Enjoy!

 

Shopping List

20 ounces unbleached all-purpose flour

5 teaspoons baking powder

3/4 teaspoon kosher salt

8.5 ounces unsalted butter

18.5 ounces heavy cream, cold

4 slices of favorite bacon

2 ounces favorite cheddar

1/4 teaspoon smoked paprika, sweet

1 tablespoon finely sliced chives

3 ounces granulated sugar

1/2 cup cinnamon baking chips (substitute with white chocolate chips if can’t find)

2 1/4 teaspoon cinnamon

1/2 cup powdered sugar

1/2 teaspoon vanilla extract or vanilla bean paste

Do Before Class

Measure and weigh all ingredients.

Chill butter and cream

Cook bacon until crispy, cool, and dice.

Dice cheese into 1/4-inch pieces.

Finely slice chives

Preheat oven to 425°F

Mix Cinnamon Sugar, see recipe.

Have tools and equipment within reach.

Review recipes and have questions ready!

Equipment

food processor, optional

pastry blender, optional

baking sheet with parchment paper or a silicone mat x 2

bench scraper or chef’s knife

assorted mixing bowl

assorted mixing spoons

pastry brush

cooling rack

whisk

Stacy Horn