Yield: Makes 12 scones
- 12 oz. applewood smoked bacon, cooked, drained and cut into ¼ inch pieces, drippings reserved
- ¾ cup + 1 teaspoon all purpose flour, spooned and leveled
- 1 ½ cups + ½ teaspoon cake flour, spooned and leveled, and sifted if it is clumpy
- 1 ½ teaspoons + 1/8 teaspoon baking powder
- 1/4 teaspoon + 1/8 teaspoon baking soda
- 2 tablespoons + ¾ teaspoon sugar
- 1 and 1/8 teaspoon salt
- 4.7 ounces (1 stick plus 1 ½ tablespoons) cold unsalted butter, cut into ¼ inch cubes
- ¼ cup plus 1 tablespoon heavy cream
- ¼ cup plus 2 ½ tablespoons full-fat plain Greek yogurt
- 2 cups white cheddar cheese, grated
- ¼ cup chives, minced
- To top scones:
- 3 tablespoons bacon drippings
- freshly ground pepper
- 1 ½ teaspoons sugar
- ½ cup white cheddar cheese, grated
- First make your bacon. In your largest skillet, add all the bacon and turn the heat to medium. Cook until crispy, but don’t overdo it. You still want them to be slightly flexible. Remove to a paper-towel lined plate, let cool, and then cut each piece lengthwise. Then chop into small pieces. Reserve the drippings and store in a tupperware in the fridge.
- In the bowl of a stand mixer, add the flour, cake flour, baking powder, baking soda, sugar, and salt. Use the paddle to gently stir it together.
- Cut the butter into small pieces and add it all at once to the mixer. Turn it on to the lowest setting for about 30 seconds. Continue to mix on low in short increments until the flour has mixed in but there are still butter pieces very visible. Use a knife to cut any large pieces of butter. Do not over mix. You want chunks of butter about the size of peas, give or take.
- With the mixer running, add the cream. Add the Greek yogurt and mix on low speed for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and paddle and pulse again to combine. Add the bacon, the 2 cups of cheese, and the chives. Pulse to incorporate.
- Lay a large sheet of plastic wrap on the counter. Mound the dough onto the sheet, pushing it together with your hands. Then use your hand to push it into a 7-by-9-inch rectangle. Smooth the top. Press the sides of your hands against the sides of the dough to straighten them.
- Wrap the dough in plastic wrap and refrigerate for about 2 hours, until firm.
- Line a baking sheet with a Silpat or parchment paper. Cut the block of dough in half lengthwise, and then cut each half crosswise into 6 rectangles (to make 12 scones total). Arrange them on the prepared pan, leaving one inch between them. Cover tightly with plastic wrap and freeze until frozen solid, at least 2 hours, but preferably overnight. (The scones can remain in the freezer for up to 1 month.)
- Preheat the oven to 350 degrees.
- Put the tupperware of bacon drippings in the microwave and heat until melted. Use a pastry brush to coat the top of each scone with bacon drippings. You don’t need to use all of it, a little goes a long way. Sprinkle black pepper over each scone. Sprinkle 1 1/2 teaspoons of sugar over the whole pan. Then add cheese to each scone.
- Bake until golden brown, about 27-29 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack and let cool.
- The scones are best the day they are baked, but they can be stored in a covered container for 1 day.
You don’t need a stand mixer to make this. Use a bowl and a spoon to mix the dry ingredients, then use a pastry cutter or a fork to cut in the butter. Switch back to a spoon to add in the cream, etc.
Enjoy your overnight bacon and white cheddar scones!