Bacon Cheddar Chive Scones
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (one stick) cold butter
1 cup shredded cheddar cheese
½ cup minced fresh chives
8 oz. bacon, cooked crisp and chopped (about 1 cup)
1 cup sour cream
Preheat the oven to 425° F. Lightly grease a 9 x 13-inch baking sheet and set aside. Place flour, sugar, baking powder, baking soda and salt in a medium size bowl whisk together until blended. Work the butter into the flour with a pastry cutter until the mixture resembles coarse bread crumbs. Add cheese, chives, and bacon and stir till evenly distributed. Add sour cream and mix until a cohesive ball of dough is formed; do not over-mix
.
Transfer the dough to a well-floured work surface. Pat or roll the dough into an 8-inch disk about ¾" thick. Use a chef’s knife, bench knife or large pizza cutter to cut the disk into 8 wedges. Transfer wedges to the prepared pan, evenly spaced. You may also use a divided cast iron skillet. Bake the scones for 20 to 25 minutes, until golden brown. Cool on the pan and serve warm.
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (one stick) cold butter
1 cup shredded cheddar cheese
½ cup minced fresh chives
8 oz. bacon, cooked crisp and chopped (about 1 cup)
1 cup sour cream
Preheat the oven to 425° F. Lightly grease a 9 x 13-inch baking sheet and set aside. Place flour, sugar, baking powder, baking soda and salt in a medium size bowl whisk together until blended. Work the butter into the flour with a pastry cutter until the mixture resembles coarse bread crumbs. Add cheese, chives, and bacon and stir till evenly distributed. Add sour cream and mix until a cohesive ball of dough is formed; do not over-mix
.
Transfer the dough to a well-floured work surface. Pat or roll the dough into an 8-inch disk about ¾" thick. Use a chef’s knife, bench knife or large pizza cutter to cut the disk into 8 wedges. Transfer wedges to the prepared pan, evenly spaced. You may also use a divided cast iron skillet. Bake the scones for 20 to 25 minutes, until golden brown. Cool on the pan and serve warm.
