Camp Chef

Bacon, Cheese and Chive Scones

2 cups (8 1/2 ounces) 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 ¾ ounce) snipped fresh chives, or finely diced scallion tops

1/2 pound... bacon, cooked, cooled, and crumbled (about 1 cup)

3/4 cup + 2 tablespoons (7 ounces) heavy cream, or enough to make the dough cohesive



Preheat the oven to 425°F. Lightly grease a cast iron Wedge Pan. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, chives, and bacon till evenly distributed. 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 the greased cast iron Wedge Pan, making sure dough is distributed evenly. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right in pan. Serve warm, or at room temperature.

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