Bacon, Cheddar, Pecan Scones
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| Serves | 7-8 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Meal type | Breakfast |
| Misc | Freezable |
Ingredients
- 2 cups flour
- 2 teaspoons kosher salt
- 4 teaspoons baking powder
- 5 tablespoons cold butter (cut into small cubes)
- 2 eggs
- 3/4 cups sour cream (or heavy cream)
- 1 cup pecans (toasted and chopped)
- 1/2 cup cheddar (grated, about 4 ounces)
- 4 thick slices bacon ((optional) Well cooked and crumbled)
- 3 tablespoons water (as needed)
Note
These scones can be made and scooped then frozen unbaked, let them freeze on a baking sheet, then wrap well to prevent freezer burn. To bake, they don't need to be thawed, but may take a few minutes longer to bake; check after 18 minutes.
Directions
| Step 1 | |
 Preheat oven to 425F (400 for convection) While oven is heating put pecans on a sheet tray and toast until fragrant, about 5-7 minutes Put flour, baking powder, salt into bowl of a food processor and pulse a few times to combine | |
| Step 2 | |
 Add butter to dry ingredients, and pulse to combine butter (mixture should look like sand) | |
| Step 3 | |
 In a large bowl whisk sour cream and eggs until well combined Add flour mixture, chopped pecan, cheese and bacon (if using) Mix just until combined, (add water if needed) you can use a wooden spoon, I prefer my hands Mixture will be sticky | |
| Step 4 | |
 Scoop with a 1/3 cup scoop onto a parchment lined pan Flatten a bit Bake 18-20 minutes, testing with a toothpick to see if they are done | |