When my buddy Thomas Keller and I were coming up with recipes for Bouchon Bakery Cookbook, we wanted to have something savory. We decided to add cheese and bacon to scones, and they are quite delicious. From Bouchon Bakery © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 1 1/2 cups cake flour
- 3/4 cup all-purpose flour
- 2/3 teaspoon salt
- 1/3 teaspoon baking soda
- 1 3/4 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 1/3 cup heavy cream, plus more to brush on scones
- 1/3 cup crème fraîche
- 1/2 cup bacon, cooked and diced
- 1 1/4 cups white cheddar, grated, plus more for the top
- 1/4 cup Chives, minced
- black pepper
Instructions
- In the bowl of a stand mixer, add both flours, sugar, baking soda, and baking powder; mix on low speed to combine. Add butter, a little at a time, followed by salt. Continue to mix until the mixture has a “sandy” texture, about 5 minutes. Add heavy cream and crème fraîche, followed by the cheese, bacon, and chives. Continue mixing until just combined.
- Place dough on a cutting board and wrap in plastic. Using a rolling pin, shape into a rectangle (about 7×9-inches) and chill for 20 minutes.
- Preheat oven to 325 F. Once dough is chilled, cut it into rectangles and place on a rimmed baking sheet lined with parchment paper. Brush tops with heavy cream and add more cheese. Finish with freshly grated black pepper. Bake for 20 minutes.
- Scones are done when golden brown and the cheese is melted.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 254 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 41 mg |
| Sodium | 224 mg |
Reviews
Just out of oven and VERY good. Had to make cake flour with corn starch and subbed FAGE yogurt for creme fraiche and half and half for heavy cream, fresh dill for chives! Thought the 325 temp would be too low but only needed to add 3 min. convection cook time to brown cheese topping. Like this updated Bouchon Bakery recipe compared to the longer cooling and freezing technique i had found online. Hope they are as delicious rewarmed
Wonderful recipe, used good quality cheese. Easy and everybody loved these.
I’ve made these many times. He’s a wonderful chef. I love all his recipes.
Delicious and easy to make!
this recipe was the first that I tried on the kitchen app and was amazed how easy they were to make and my family loves them. My second batch was even better, however, I ordered myself measuring spoons with the one-thirds on them.
Not too challenging and makes a wonderful flavorful scone. We had them with herbed scrambled eggs for breakfast and there were none leftover.