Bacon Cheddar Chive Scones
Time: 45 minutes
2 C All-purpose Flour
½ tsp. Salt
1 T Baking Powder
4 T Butter (cold, cubed, ½ stick)
1 C Bacon (cubed, cooked, smoked, drained)
2 T Bacon fat
6 T Cream
1 T Dijon mustard
1 C Sharp Cheddar (shredded)
3 T Chopped Chives
In a food processor combine dry ingredients- flour, salt, sugar and baking powder, pulse twice.
Add cold cubed butter, pulse several times just until combined, mealy. Scrape down once.
Whisk wet ingredients- eggs, cream, 1 T bacon fat & mustard in a bowl then place in the processor.
Pulse several times just till incorporated, scrap down and add bacon, chives and cheese. Pulse once don’t over mix.
Scrape out batter onto a liberally floured counter, now flour your hands.
Press down dough into a 7" round by ½" high disk.
Cut the disk in half, turn ½ way then cut again and continue until you have 8 equal triangles.
Evenly place triangles on a parchment lined ½ sheet pan 2"apart, brush remaining 1T bacon fat on tops and bake at 375°, upper rack, for 17 minutes.
Serve with sweet butter. Mmmmm
~Sub out the bacon with Black Forest Ham. You’ll need to sub out the bacon fat in the batter with olive oil and brush the tops with some leftover cream.
~For a larger entrée size, cut your disk into 6 triangles. You can split and separate them placing the bottom in a bowl, ladle on 8oz of chicken ala king, chili or seafood stew then lean top on an angle for a great presentation.