Bacon cheddar scones from Bouchon Bakery (page 72) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn muffins

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyPellecchia on December 27, 2023

    Impressive scones. Followed the recipe exactly. A bit time consuming but worth it. Next time will spend a bit more time getting the dough uniform.

  • clkandel on September 23, 2021

    Great texture. Not crumbly at all like many scones are.

  • twoyolks on November 02, 2020

    These were really great scones. They were light and fluffy, not dense and heavy like most cheese scones are. They are a bit time consuming to make because of the refrigeration and freezing steps.

  • anya_sf on March 01, 2018

    I only used 4 oz bacon and it was plenty. I really think the 12 oz must be a misprint, as I cannot imagine that much bacon in these scones. I didn't weigh the cooked bacon, so I don't know how that compared to the stated weight. I omitted the chives - my son didn't want them, but next time I'll add them. I love that these are prepared ahead and baked from frozen, as they're more work than your average scone, so you wouldn't really want to mix them up first thing in the morning. They turned out great and were absolutely delicious. They are super light and tender, no doubt due to the huge amount of fat. Definitely a treat!

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