As with most scone recipes, I divide the dough into two disks and cut 16 smaller ones instead of 8 regular-sized ones. This lets me enjoy one on a weekday morning (translated: post-run) with a piece of fruit and not feel like I just negated all my efforts on the trail!
Makes 8 scones (or 16 mini scones)
2 cups all-purpose flour
1 tsp kosher salt
1 tbsp baking powder
2 tsp sugar
4 tbsp cold butter, diced
1 cup cheddar cheese, diced
1/3 cup chives, minced
6 slices of bacon, cooked and crumbled
1 cup, plus 2 tbsp heavy cream, divided
Preheat oven to 425. Line a baking sheet with a silicone baking mat. Set aside.
In the bowl of a food processor, combine flour, salt, baking powder and sugar. Pulse a few times to combine. Add cold butter to food processor and pulse a few more times. Do not over-mix. You want the mixture to be unevenly crumbly.
Transfer the flour mixture to a large bowl. Add cheese, chives and crumbled bacon, tossing to combine. Try to work quickly, as you don't want the butter to start melting. Add heavy cream. Using your hands, gently mix to combine all ingredients evenly.
Turn the mixture out onto a well-floured work surface. Pat the shaggy dough into a smooth disk - about 7" wide and 3/4" thick. Transfer disk to the prepared baking sheet. Using a knife or bench knife, cut the disk into 8 wedges. Spread them out a bit on the pan.
**If freezing, place the unbaked scones on a baking sheet (small enough to fit in your freezer) and freeze for approximately 30 minutes. Once frozen, wrap each scone in plastic wrap and place in a freezer-safe bag. Bake time should be about the same.
Brush some heavy cream on top of the scones to help them brown.
Bake for 22-24 minutes until they are browned on top. Remove from oven and cool on the pan. Serve warm or at room temperature.
Adapted from King Arthur Flour