Put the bacon in the scone!

Since I had an amazingly tasty bread roll that had crispy bacon bits in it at Le Manoir a few years ago I've been pretty obsessed with putting bacon in stuff to make it more delicious. Of course adding bacon will make something more delicious! You'll often hear me say "Ooooh, we should put the bacon IN the <insert name of baked goods here>!"

So when we stumbled into the Bouchon Bakery at the Rockefeller Center in New York I absolutely had to try their Bacon and Cheddar Scone - and it too was amazing! "Put the bacon in the scone!"

For Christmas my husband bought me the Bouchon Bakery Cookbook. Naturally the first thing I had to bake was these bacon and cheddar scones. The recipes in this cookbook are amazingly precise; 107g plain flour, 196g self-raising flour, 8.1g baking powder... Apparently it's because they've been scaled down from the quantities that they use in the bakery. Unusually they are cooked from frozen, which is actually quite useful as I could just bake four and the rest of the batch can stay fresh in the freezer until we want some more - which is likely going to be in a day or two.

The finished scones are honestly about the most delicious savoury I've ever baked. They taste quite light considering the recipe calls for bacon, cheese, double cream, butter and creme fraiche!

Next I'm really looking forward to baking these bacon and chilli biscuits that I saw on Domestic Sluttery; put the bacon AND CHILLI in the biscuits!