Bacon-Cheddar-Chive Scones

The first scone I had tasted more like a stone and so I stayed away from them for years not knowing that hard and bland wasn't actually the way they were suppose to taste. A couple of years ago a friend made some for a get together and I was delighted to find out they are really very good and rival our american muffins in a good way. Scones are best hot out of the oven which is why I like that you can freeze these and bake up just a couple at your leisure. (I'm tending to trend toward the freezing recipes this year it seems.) This is a great complete breakfast as it has meat in it. You can even serve them as a biscuit type side with soup and salad if you prefer.

Bacon-Cheddar-Chive Scones

2 Cups King Arthur Unbleached All-Purpose Flour (or any kind)

1 tsp. Salt

1 Tbsp. baking powder

2 tsp. sugar

4 Tbsp. cold butter

1 cup very coarsely grated or diced cheddar cheese

1/3 c. snipped fresh chives, or finely dived scallion tops (just the green part)

1 c. bacon (or bacon bits or leftover ham)

3/4 c. + 2 Tbsp. heavy cream or whipping cream

Preheat the oven to 425. Lightly grease a baking sheet or line with parchment.

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

2. Work the butter into the flour until the mixture is unevenly crumbly.

3. Mix in the cheese, chives, and bacon til evenly distributed.

4. Add 3/4 c. 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.

5. Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet.

6. Use a knife or pizza cutter to dut the disk into 8 wedges, spreading the wedges apart a bit on the pan. (Freeze at this point if you want to bake them later. Freeze on baking sheets a couple of hours then store in ziplock bags until ready to bake. To bake: remove from bag and place on baking sheet, brush with cream, bake in 425 oven for 35-40 minutes.)

7. If your not freezing then brush the tops with cream and bake for 22-24 minutes or until they are golden brown. Remove them from the oven and enjoy.