Cheddar Bacon Scones
Makes 16 scones
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup cold unsalted butter, cut into cubes
1 large egg
¾ cup buttermilk
1 cup grated Cheddar cheese
½ lb cooked bacon, finely chopped
1 tablespoon finely chopped fresh chives
 
Try splitting these scones and topping them with apple butter or thinly sliced apples. The sweet-tart fruit provides a counterpoint to the salty and savory flavors of the scones.
 
1 Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
 
2 In a food processor, combine the flour, baking powder, baking soda, salt, and pepper and pulse until blended. Add the butter and process until the mixture resembles coarse sand. In a small bowl, whisk together the egg and buttermilk. With the processor running, add the egg mixture in a slow, steady stream and process until the dough just comes together.
 
3 Transfer the dough to a large bowl and use a rubber spatula to fold in the cheese, bacon, and chives. Turn the dough out onto a well-floured work surface and divide in half. Form each half into a roundabout 8 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place on the prepared baking sheets, spacing the scones about 1 inch apart.
 
4 Bake until the scones are golden brown, about 15 minutes. Have an adult help you transfer the
scones to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.