April 04, 2018
Breads, Breakfast, Pork,
Bacon, Dairy, Cheese, Budget-Friendly, Quick Meals, Oven Bake, No Eggs, Flour more
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"Recipe source: Sift Magazine (Spring 2016)"
Preheat the oven to 425 degrees F. Lightly grease baking sheet or line the pan with parchment paper.
Whisk together the dry ingredients (flour - sugar). Work the butter int the flour until the mixture is unevenly crumbly, with some of the butter still in large pieces. Mix in the cheese, chives and bacon evenly. Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together, if it's crumbly and won't adhere, or crumbs remain in the bottom of the bow, add cream until the dough comes together.
Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7" disk about 3/4" thick and transfer to the prepared baking sheet. Cut the disk into 8 wedges, spreading them apart a bit on the pan. Brush the scones wit a bit of cream.
Bake the scones for 22-25 minutes or until golden brown. Remove from oven and serve warm or at room temperature.
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