These rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal.
- 2 cups unbleached all-purpose flour (can sub pastry flour for extra nice scones)
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1⁄4 cold butter
- 1 cup very coarsely grated cheddar cheese (or diced, your choice)
- 1⁄3 cup about 1/2 ounce snipped fresh chives (the green part, 3/4 ounce) or 1⁄3 cup finely diced scallion top (the green part, 3/4 ounce)
- 1⁄2 lb bacon (cooked, cooled, and crumbled about 1 cup)
- 3⁄4 cup heavy cream (or enough to make the dough cohesive)
- 2 tablespoons heavy cream, for brushing tops
- 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.
- Work the butter into the flour until the mixture is unevenly crumbly.
- Mix in the cheese, chives, and bacon till evenly distributed.
- 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 shaggy dough to a well-floured work surface.
- Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
- 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.
- Bake the scones for 20 to 25 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
- Yield: 8 large scones.