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  • Alexis Kasimatis

    Bacon, Cheddar, and Chive Scones- Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup cold butter, cut into 1/2-inch cubes 1 cup whipping cream, divided 3/4 cup (3 oz.) shredded sharp Cheddar cheese 1/4 cup finely chopped cooked bacon 2 tablespoons chopped fresh chives 1/2 teaspoon freshly ground pepper Wax paper Preparation 1. Preheat oven to 450°. Stir together first 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, cheese, bacon, chives, and pepper, stirring just until dry ingredients are moistened. 2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened. 3. Bake at 450° for 13 to 15 minutes or until golden.

  • Vickie Bird

    Bacon, Cheddar, Chive Breakfast Scones

  • Megan Credeur

    Bacon cheddar chives scones.

  • Renita De Haan

    Bacon, Cheddar, and Chive Scones Recipe |

Related Pins

Bacon Cheddar Scones 2 cups all-purpose flour, 1 t baking powder,1/4 t baking soda,1/2 t salt, 8 T unsalted butter, frozen,1/2 c sour cream,1 large egg,1 c shredded cheddar cheese,1/2 pound bacon, cooked, cooled, and chopped,2 T finely chopped chives,1/4 c heavy cream. (see link for prep & bake details). Cut dough into 8 triangles.Bake 15-17 min. Cool for 5 min - serve warm.

  • Karen (The Food Charlatan)

    Hey Ash! Thanks for the pin. I LOVE these scones. I mean, they are brushed with bacon drippings, how could you go wrong? :) Let me know if you try them out! Happy New Year!

Cheddar and Chive Savory Scones! Such a nice change from biscuits or rolls.

Cheddar Bacon Dip (a.k.a Crack) 16 oz sour cream 1 packet Ranch dressing mix 3 oz bacon bits (in the bag not jar) 1 cup shredded cheddar cheese Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Bacon Cornbread with Butter ... you had me at bacon.

Black Pepper Cheddar Scones #recipe from Blogging Over Thyme // Laura Davidson