Bacon Cheddar Chive Scones

By JanetLynn198

Baker's tips
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35-40 mins, until golden brown.

Ingredients

• 2 cups (8 1/2oz) Unbleached All-Purpose Flour
• 1 tsp salt
• 1 tbsp baking powder
• 2 tsp sugar
• 4 tbsp cold butter
• 1 cup very coarsely grated or diced cheddar cheese
• 1/3 cup snipped fresh chives
• 1/2 lb bacon, cooked, cooled, and crumbled (1 cup)
• 3/4 cup + 2 tbsp heavy cream

Preparation

Step 1

1. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar.

2. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, chives, and bacon till evenly distributed.

3. Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the dough to a well-floured work surface.

4. Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.

5. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown.

6. Bake the scones for 22-24 mins, until they’re golden brown. Remove them from the oven, and cool.