I haven't prepared these scones yet -- just came across the recipe on the Internet and wanted to get it posted since I didn't see the recipe on the site. I'm not familiar with the King Arthur All-Purpose flour -- so will probably just use regular unbleached all-purpose flour when I make them.
- 2 cups king arthur unbleached all-purpose flour or 2 cups mellow pastry blend
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 4 tablespoons cold butter (1/2 stick, 2 oz.)
- 1 cup very coarsley grated or diced cheddar cheese
- 1⁄3 cup snipped fresh chives (the green part) or 1⁄3 cup finely diced scallion top (the green part)
- 1⁄2 lb bacon, cooked, cooled and crumbled (about 1 cup)
- 3⁄4 cup heavy cream, plus
- 2 tablespoons heavy cream, or enough to make the dough cohesive
- Preheat oven to 425. Lightly grease a baking sheet or line it with parchment.
- Wisk 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 (or scallions) and bacon until evenly distributed.
- Add 3/4 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 3/4 inch thick. Transfer the dish 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 22-24 minutes, until they are golden brown. Remove them from the oven, and cool right onthe pan. Serve sarm or at room temperature.