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Recipe Summary

prep:
25 mins
bake:
20 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a large baking sheet. Set aside.

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  • In a large bowl, combine the flour, baking powder, sugar and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in center of flour mixture; set aside.

  • In a medium bowl, combine the 3/4 cup whipping cream, bacon and chives. Add cream mixture all at once to flour mixture. Using a fork, stir just until moistened. (If dough is too crumbly, add 1 to 2 tablespoons additional cream until dough comes together.)

  • Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Pat or lightly roll into a 7-inch round, about 3/4-inch thick. Transfer round to prepared baking sheet.

  • Cut into eight wedges. Spread the wedges apart a little on baking sheet. Lightly brush tops with the 1 tablespoon whipping cream.

  • Bake in a 425° oven about 20 minutes or until golden brown. Remove scones from baking sheet; serve warm or at room temperature.

Nutrition Facts

343 calories; fat 22g; cholesterol 70mg; saturated fat 13g; carbohydrates 26g; mono fat 7g; poly fat 1g; trans fatty acid 0g; insoluble fiber 1g; sugars 1g; protein 10g; vitamin a 680.3IU; vitamin c 0.6mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 60.5mcg; vitamin b12 0.2mcg; sodium 669mg; potassium 102mg; calcium 212mg; iron 1.8mg.
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