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Bacon, Cheddar & Chive Scones

Yield: 9-12, depending on size

Author: Sarah Truesdell

Ingredients

• 2 cups (280g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp granulated sugar
• 5 tbsp unsalted butter, cold
• 1 cup heavy cream, cold
• 3 oz cheddar cheese, shredded
• 3 oz bacon, cooked and crumbled
• 1-2 tablespoons minced chives

Instructions

1. Preheat oven to 400F. Position rack to middle and line a baking tray with parchment paper.
2. In a large bowl, sift together all-purpose flour, baking powder, salt and sugar.
3. Cut cold butter into small cubes, toss into flour. Rub butter into flour until no large lumps remain and mixture resembles coarse cornmeal.
4. Toss in bacon, chives, and cheese.
5. Add cold cream, stir with a wooden spoon hand until a rough dough is formed.
6. Turn out onto a lightly floured counter and knead briefly until you have a cohesive mass.
7. For triangular scones, press/roll into a rectangle, about 12 inches by 3 inches, which is about 1 1⁄4 inches thick. Cut in quarters (you should end up with 4 3x3 squares, then cut each square in half, diagonally.
8. For round scones, roll out until 1 1⁄4 inch thick. Use a biscuit cutter or rim of a glass to cut. Press scraps together and reroll and cut until all dough is used up.
9. Place on a lined baking pan or cookie sheet. Brush tops with heavy cream and sprinkle with coarse salt, if desired.
10. Bake for 18-20 minutes, until golden brown. Let cool until no longer hot before trying to move.  Best served the same day.

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