As Bermuda dips further into fall, the days are getting much shorter and the evenings cooler. What used to be a bright and early rise at 6:00 AM is now dark and quiet, even the feral chicken that roams our property is still fast asleep. I’m generally a morning person. I’m the type that will get up at the crack of dawn, run 3 miles, check all emails and cook an entire breakfast spread before 9am. But now that little Ollie is around, he pretty much dictates when I’m awake with a loving paw in the face at about quarter to 6. I used to welcome his panting cute head in front of my face, but lately it’s been a real drag to get me out of bed. Sometimes my eyes will open slightly and I’ll see him still snoring away peacefully in the crate. I’ll shut them quickly hoping he didn’t hear me stir, but it’s as if he has a sixth sense! In the next blinking second, there he is pawing at my face to wake up!
So for the days that I’m not so chipper in the morning, making a batch of scones and freezing them for later is a great time saver. I’ve honestly never been a huge fan of scones until I tried a savory one from a bakery near my old apartment in Vancouver. The ones I’ve had in the past have been overly sweet, dry and crumbly, but the cheese & green onion scone from Beaucoup Bakery is just divine, moist and full of flavour. And what early meal isn’t complete without some bacon? So here is my go-to recipe for scones: an easy bacon, cheddar and chives recipe that is the perfect pastry for a quick breakfast and those days when you’ve hit the snooze button one too many times.
Bacon Cheddar and Chives Scones
adapted from King Arthur Flour
2 1/4 cups flour
3/4 cup whole milk
4 ounces of grated cheddar cheese
1/2 pound of cooked bacon chopped
1/4 cup of chopped chives
4 tablespoons butter
2 tablespoons baking powder
½ teaspoon of salt
pinch of pepper
Whisk together the flour, salt, pepper, baking powder, and sugar.
Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
Mix in the cheese, chives, and bacon until evenly distributed.
beat the egg and milk together in a small bowl and then add to the dry mixture. Squeeze and knead dough until it comes together, adding more flour if too tacky or cream if too dry. Transfer the shaggy dough to a well-floured work surface.
Pat the dough into a 7″ disk about ¾” thick. Transfer the disk to the prepared baking sheet.
Use a knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
Brush the scones with a bit of cream to help brown the crust.
Bake the scones for 22 to 24 minutes, until golden brown. Remove them from the oven and cool right on the pan before serving warm.
After scones are cool, freeze them in a zip lock bag. To serve, remove and defrost in microwave before slicing and toasting.