Bacon Cheddar Chive Scones

Scones are a recent baking endeavor I took and failed miserably at.  Aaron and I tried to make some blueberry scones, but I accidently added WAY too much heavy cream and they were mushy and too moist.

I decided to get back on the horse and try again.  This is a Pinterest recipe from King Arther Flour.  Most scones are sweet, but this one is a twist and makes for a yummy breakfast item!  They were a hit at the house, so try them out and enjoy!

 

Bacon Cheddar Chive Scones

Ingredients:

2 cups All-Purpose Flour

 1 teaspoon salt

 1 tablespoon baking powder

 2 teaspoons sugar

 4 tablespoons (1/2 stick) cold butter

 1 cup cheddar cheese

 1/3 cup snipped fresh chives, or finely diced scallion tops (the  green part)

 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)

 3/4 cup + 2 tablespoons (7 ounces) heavy cream

 

Directions:

1.    Heat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

2.    Whisk together the flour, salt, baking powder, and sugar.

3.    Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. (You can use a pastry blender or a fork.  For this small amount of butter, I just used a fork to work the butter in.)

4.    Mix in the cheese, chives, and bacon until evenly distributed.

I cheated again and used a 3oz package of real bacon bits :)

 

5.    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.

6.    Transfer the shaggy dough to a well-floured work surface.

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

8.    Use a knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

9.    Brush the scones with a bit of cream; this will help their crust brown.

10. Bake the scones for 22 to 24 minutes, until they’re golden brown.

11. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.