Holiday Baking, Day 1

So, today I began my holiday baking madness. I am running WAAAAYYYY behind this year, so I'm frantic. I was not as prolific this year as I would like to be; as I imagine in my fantasy food world. But, I knocked a couple of food gifts out of the way...

BACON - CHEESE- CHIVE SCONES

2 cups (8 1/2 ounces) Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops
1/2 pound bacon, cooked, cooled, & crumbled
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter into the flour until the mixture is unevenly crumbly.
3) Mix in the cheese, chives, and bacon till evenly distributed.
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
5) Divide the dough in half, pat into two 5" rounds. Transfer the disks to the prepared baking sheet.
6) Use a knife or bench knife to cut the disks into 8 wedges, spreading the wedges apart a bit on the pan.
7) Bake the scones for 10 to 15 minutes**, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

**My oven temp is wonky, so they may need to bake 15 to 20 in your oven. Some people brush the tops with cream to help them brown, but I've not had any browning issues. And if you want to make ahead of time, just make through the point where you cut up the dough. Freeze - then when you want to bake them, add an extra 5 - 10 minutes to the baking time. Enjoy!