From Thomas Keller: “Scones baked in a convection oven will have a slightly higher rise and more even color. We wanted a savory scone in our repertoire, and because scones are traditionally eaten at breakfast, adding bacon — with its great flavor and power to enrich — was a natural. We incorporated another flavorful fat in the form of cheddar cheese, as well as chives for their oniony note and vivid color. No surprise that this is our most popular scone.
“Leftover scones, traditional or savory, can be frozen, then pulverized and used as a crunchy topping for other foods. For instance, the bacon cheddar scone would be great on corn muffins. And don’t think of these only as a breakfast treat: They are terrific for dinner. I could make a meal of a good salad and a couple of these scones.” (see recipe at left)
Bacon Cheddar Scones
Makes 12 scones.
Note: From “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel (Artisan Books, 2012). The somewhat odd volume measurements reflect the shift from measuring by weight, which Keller prefers. Actually, he considers it essential.
• 3/4 c. plus 1 tsp. (107 grams) all-purpose flour
• 1 1/2 c. plus 1/2 tbsp. (196 grams) cake flour
• 1 1/2 plus 1/8 tsp. (8.1 grams) baking powder
• 3/8 tsp. (1.6 grams) baking soda
• 2 tbsp. plus 3/4 tsp. (27 grams) granulated sugar
• 1 1/4 tsp. (3.6 grams) kosher salt
• 4.7 oz. (132 grams) cold unsalted butter, cut into 1/4-in. pieces
• 1/4 c. plus 1 tbsp. (71 grams) heavy cream, plus additional for brushing
• 1/4 c. plus 2 1/2 tbsp. (89 grams) crème fraîche
• 12 oz. (340 grams) Hobbs applewood-smoked bacon, cooked, drained, and cut into 1/8-inch pieces (77 grams cooked weight)
• 2 c. (144 grams) grated white Cheddar cheese
• 1/4 c. minced chives