Bacon & Cheese Scones

 

Ingredients

• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup cold butter
• 2 large eggs
• 1/2 cup to 2/3 cup low fat buttermilk, plus more for brushing
• 1 cup chopped bacon
• ¾ cup shredded cheddar cheese
• Chives
• Baking spray

Directions

1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
3. In a separate mixing bowl, whisk together the eggs and buttermilk.
4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
5. Stir in bacon, eggs, and cheese.
6. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into about a 6″ circle, about 3/4″ thick.
8. Using a knife or bench knife that you’ve run under cold water, slice each circle into 4 wedges.
9. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
10. Bake the scones for 20 to 25 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.
11. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.