I'm resurrecting this oldie but goodie from my archives. It's cold-weather comfort food, even if the temperatures have been remarkably high for the Boston area in February. When I last posted this a couple years ago, they were a warming treat after a bout of shoveling in some snowstorm. This year I haven't shoveled once (yay!), but these scones are just as enjoyable.
A food processor makes quick work of blending butter into the flour. Crispy bacon and diced cheddar are stirred in, and the chives give the scones a nice bite.
It helps to give the scones a stint in the freezer or fridge while the oven is preheating, since cold ingredients are the key to tall and flaky scones or biscuits. Brush with cream, bake, put the kettle on to boil, and grab a good book.
Bacon Cheddar Chive Scones
By King Arthur Flour
8½ ounces (2 cups) all-purpose flour
1 tsp salt
1 tbs baking powder
2 tsp sugar
4 tbs (½ stick, 2 ounces) butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
⅓ cup (about ½ ounce) snipped fresh chives, or finely diced scallion tops (the green part)
½ pound bacon, cooked, cooled, and crumbled (about 1 cup)
¾ cup + 2 tbs (7 ounces) heavy cream - I used light cream without a problem
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 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.