bacon cheddar chive scones

bacon cheddar chive scones

my regular 9-5 job is in HR.

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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.

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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).

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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??

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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.

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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. 

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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.

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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!!!!

sdg,
grace

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