Prep time: 30 mins
Cook time: 24 mins
Makes: 4 large or 8 tiny scones
INGREDIENTS:
1 cup (4 1/4 ounces) All-Purpose flour
1/2 tsp salt
1/2 tbsp baking powder
1 tsp sugar
2 oz very coarsely grated or diced cheddar cheese
1/4 cup snipped fresh chives or finely diced scallion tops (the green part)
1/4 lb bacon, cooked, cooled and crumbled (about 1/2 cup)
7 tbsp (3.5 ounces) heavy cream or whipping cream or enough to make the dough cohesive
DIRECTIONS:
Preheat the oven to 425 degrees. 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, with some of the butter remaining in larger pieces. Mix in the cheese, chives and bacon until evenly distributed. Add cream, stirring to combine. Try squeezing the dough together, if it's crumbly and wont hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until dough comes together. Transfer the shaggy dough to a well-floured work surface.
Pat the dough into a smooth 7'' disk about 3/4'' 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 22-24 minutes until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at a room temperature.
