8th & Roast’s Bacon Cheddar Chive Scones

steps

1. Preheat oven to 350. 
2. In a small bowl, combine milk and eggs – whisk thoroughly to break up the yolks (reserve).
3. In a larger bowl, combine the flour, baking powder, sugar, and salt and mix to combine. 
4. Fold in the bacon, white cheddar, and chives; toss until coated in the dry mixture.
5. Add in grated butter and bacon fat. Use your hands to mix until butter is well coated. *Be careful to not overmix.* 
6. Pour the milk and egg mixture over the dry ingredients; use your hands to work the mixture together until a shaggy dough forms.
7. Transfer the dough to a lightly floured work surface.
8. Using a rolling pin and bench scraper, form the dough into a rectangle; using the bench scraper to keep the edges tight (aiming for a 10 x12-inch rectangle).
9. Fold the dough in half and repeat the above step for a total of 3 folds.
10. When finished with folding, the rectangle should measure approximately 10 x12 inches and 1-inch high. 
11. Cut dough into 2 x 3-inch rectangles. 
12. Place on a parchment paper-lined sheet pan about 3 inches apart.
13. Use a pastry brush to top the scones with heavy cream.
14. Bake for about 25 minutes and golden brown with the edges just beginning to crisp up.