I first made these cheddar bacon scones with scallions about 8-10 years ago, after I worked at a local cafe and fell in love with the cheddar-bacon scones there. However, every time I ate those scones, I felt as if something was missing. That something was absolutely scallions!
These scones are flakey, soft, not dry at all and are full of flavor and SO easy and quick to make and they freeze beautifully.

Make a batch, freeze the extras and heat them up whenever you need one for a quick scone on the go!

INGREDIENTS :

• 2 c. (cups) All Purpose Flour.
• 4 TB (Tablespoons) COLD Butter. Diced.
• 3/4 c. Half and Half or Heavy Cream. + 3-4 TB for basting.
• 1 TB Baking Powder.
• 1 tsp (teaspoon) Salt.
• 2 tsp Sugar.
• 1 c. Cheddar Cheese. Grated or finely cubed.
• 1/3 c. Scallions. Sliced.
• .5 – 1 c. Bacon. Cooked and diced.

STEPS :

1. Preheat your oven to 425° F.
2. Mix all your dry ingredients in a bowl (flour, baking powder, sugar and salt) and add your diced butter. Use your fingers/hands or a dough blender/cutter tool (I will link one below!) to break the diced butter pieces down into smaller pieces and distribute throughout the dry mixture.
3. Add your bacon, sliced scallions, and cheddar cheese and give it a good mix to fully incorporate everything within each other.
4. Either make a well inside the bowl, or dump out the bowls contents onto your countertop or cutting board and make a well then. Pour in your half and half or heavy cream into the well. Other alternatives are milk, uncultured buttermilk or cultured buttermilk if you’re wanting a heavier sour note in your scones.Use your hands to knead the dough for a minute or two or just until your ingredients come together and create a solid mass. If the dough seems a little too dry, add more cream, in roughly 1/4 cup increments, until your dough comes together.
5. Shape your dough into a ball and use your hands to flatten it into a disk roughly 8″. At this time, I personally like to coat it with a dusting of flour so that its easier to slice. 
6. Slice your dough disk into 8 triangular portions. Lay your scones onto parchment paper and use a basting brush (or even just your fingers) to baste the tops and sides of your scone triangles with heavy cream or milk. You can use whatever liquid medium you used during the mixing of your dough. Once basted, sprinkle a little bit of brown sugar on top of your scones.
7. Bake at 425° F for 15-20 minutes or until the tops are golden brown. Enjoy!

LINKS TO PRODUCTS I USED DURING THIS RECIPE :

* If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you! Thank you for helping me do what I love, and that is teaching you all to cook.*

Dough Cutter – https://amzn.to/3XzkLpR

Glass Bowls – https://amzn.to/3XrKaBO

Dough Scraper – https://amzn.to/4hcglMs

Silicone Basting Brush – https://amzn.to/4hhkWgy