Recipe: Bacon Cheddar Scones

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)

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

• 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

• 2 c. (144 grams) grated white Cheddar cheese

• 1/4 c. minced chives

• 1/2 c. (36 grams) grated white Cheddar cheese

• Freshly ground black pepper

Directions:

With the mixer running, slowly pour in the cream. Add the crème fraîche 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 cheese, and the chives and pulse to incorporate.

Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap and, using your hands, press it into a 7-by-9-inch block, smoothing 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 sheet pan with a Silpat or parchment paper. Cut the block of dough lengthwise in half and then cut each half crosswise into 6 rectangles. Arrange them on the prepared sheet pan, leaving space between them. Cover 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 325 degrees (convection) or 350 degrees. Line a sheet pan with a Silpat or parchment paper.

Arrange the frozen scones 1 inch apart on the sheet pan. Brush the tops with cream and sprinkle with the remaining 1/2 cup cheese and black pepper. Bake until golden brown, 24 to 27 minutes in a convection oven, 33 to 36 minutes in a standard oven. Set the sheet on a cooling rack and cool completely.

Nutrition information per serving:

Calories307Carbohydrates23 gProtein9 gFat20 gSaturated fat12 gCholesterol58 mgSodium470 mg

Calcium140 mg

Dietary fiber1 g