my regular 9-5 job is in HR.
being in HR and working at a startup means wearing many different hats, from office management, to new hire onboarding, to sitting at the reception desk. It's a lot of work, and I feel like I've been stretched more than ever. The learning (almost spelled that "lurning" lol) curve is high, and it's a startup, so you can only expect to be stretched.
one of the perks of being a receptionist is that i get to see people as they walk in in the morning or leave for the day (favorite). I get to hunt people down in person when they don't respond to my emails (not a favorite). I get to help people on a daily basis (also a favorite). It's a very people-oriented role, as expected (definitely a favorite).
i was cleaning the kitchen a couple weeks ago and found a leftover tray of chopped bacon from something we had from lunch. I couldn't bear wasting food, so I took some home to experiment with. figured i could make something out of them, and plus, i hate cooking bacon- what do you do with all the leftover grease??
i mixed the bacon with chives, cheddar, cold butter, flour, and cold cream- obviously nothing can go wrong with bacon, cheese, and butter, right? I worked quickly with the dough, because with scones, you want everything to be cold before it hits the heat of the oven to produce the best flaky scone. no dillydallying.
and that's what happened here. a flaky scone with pockets of chives, bacon, and cheddar cheese. it was buttery and the perfect savory treat. I'll have to admit, the chives were a bit faint, but i appreciate bacon and cheddar more, so it didn't matter to me anyway. normally i'd tell you to enjoy these with a cup of coffee, but that sounds weird, so just enjoy them warm.
baker's notes: these scones freeze well. make them until they're cut and ready to bake. freeze on a baking sheet (i usually line it with plastic wrap for easy clean up), remove from the sheet, and wrap airtight in a ziploc bag. when you're ready to bake them, remove from the bag, place on a baking sheet, brush with cream (if desired for that golden brown color), and bake in a preheated 425 oven for 30-35 minutes, until golden brown.
if you want to make smaller scones, that's fine too, just adjust the time accordingly.
bacon cheddar chive scones
makes about 8 large scones
from King arthur flour
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter
1 cup coarsely grated cheddar cheese
1/3 cup snipped fresh chives
1/2 pound bacon, cooked, cooled, and chopped (about 1 cup)
3/4 cup heavy cream
preheat oven to 425 f. line a baking sheet with parchment paper and set aside.
in a large bowl, whisk together the flour, salt, baking powder, and sugar. work the butter into the flour (i use a pastry cutter, but two knives or fingertips will work also) until the mixture resembles coarse meal, with a few slightly larger butter clumps.
mix in the cheese, chives, and bacon until evenly distributed. add ¾ cup of cream, and stir to combine. squeeze the dough together- if it's crumbly and won't stick together, add a little bit of cream until the dough comes back together. the dough will still be a little shaggy, and that's ok. transfer the dough to a well-floured work surface.
pat the dough into a smooth disk about ¾" thick. if you're making smaller scones, cut the dough in half, then smooth each half into a disk about ¾" thick. using a knife or a bench knife, cut the the disk (each disk if making smaller ones) into 8 wedges.
place the cut scones onto the lined baking sheet about an inch apart. brush the scones with a little bit of cream.
bake for 22-24 minutes (start checking at 15 minutes for smaller scones) until golden brown. remove from oven and cool. serve warm or consume at room temp. enjoy!!!!