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Scones with Bacon and Cheddar Cheese

Convection or Convection Bake Mode

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In days gone by when ready-made bakery items were not readily available, items like scones were staples of the home kitchen. Scones are easy to prepare and quick to bake, and you can prepare them with sweet or savory ingredients. These scones were delicious and served with tomato soup. When baked in Convection, scones have a delicate, moist crumb texture, and if you mix them with a light hand, I promise they will never be referred to as rock cakes.


Scones with Bacon and Cheddar Cheese baked in the convection mode.
Scones with Bacon and Cheddar Cheese

This delicious recipe from Emeril Lagasse for savory scones makes a generous 16 portions, which is great for entertaining. You can also bake and freeze the scones and refresh them in your steam oven on demand. Scones are best baked on a flat baking sheet with a slight lip, lined with parchment, silicone, or left plain.


INGREDIENTS


4 slices cooked bacon, chopped

3 cups unbleached all-purpose flour

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

1 stick cold unsalted butter, cut into small cubes

1 ½ cups sharp cheddar cheese, grated (approx 6 oz)

4 green onion, thinly sliced

Freshly ground pepper to taste

1 cup heavy cream + 2 tbsp for brushing the scones before baking


PREPARATION


Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets.  


Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Cut in the butter with two forks or a pastry blender, then add the cheese, green onion, and black pepper and work just until the mixture begins to come together. Stir in the cooked chopped bacon and 1 cup of cream and work until it becomes a sticky dough. Dribble in a little more cream or half and half if the mixture is too dry and crumbly.


Turn the mixture onto a lightly floured surface and pat it into a large round. Cut the dough in half and form two 7” circles about ¾” thick. Cut each circle into 8 wedges and transfer the wedges to a baking sheet, leaving ½” space between each one. Brush the tops of the wedges with the extra cream and slide the trays into the oven.


Bake for 18 - 22 minutes until golden. Check underneath to ensure they are baked through. Remove from the oven and cool on the baking sheets for 5 - 8 minutes, then transfer the scones to a cooling rack. Once cool, they can be stored in an airtight container.


Makes 16


Scones with Bacon and Cheddar Cheese
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