Bacon Sour Cream and Chive Scones
This recipe may not actually call for sour cream, but the combination of sharp cheddar and heavy whipping cream brings that tangy flavour into the mix.
- Yield: 8 scones
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup cold butter, cut into ½-inch cubes
1 cup whipping cream, divided (or substitute sour cream)
¾ cup shredded sharp cheddar cheese
¼ cup finely chopped cooked bacon
2 tbsp chopped fresh chives
½ tsp freshly ground pepper
Preheat oven to 425°F. Stir together first 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or small knife until mixture is crumbly and resembles small peas. Place in the freezer for 5 minutes. Remove from freezer and add cheese, bacon, chives, pepper and ¾ cup plus 2 tbsp whipping cream, stirring just until dry ingredients are moistened.
Turn dough out onto waxed paper and gently press or pat into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. On a lightly greased baking sheet, place wedges 2 inches apart and brush tops with remaining 2 tbsp cream just until moistened.
Bake at 425°F for 13 to 15 minutes or until golden. Makes 8 scones.