- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
- Add the very cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the shredded cheddar cheese, chopped fresh chives, and halal turkey bacon bits until evenly distributed.
- Gradually pour in 1 cup of cold milk, mixing gently with a fork or your hands until a soft, shaggy dough forms. Be careful not to overmix; the dough should just come together. If it’s too dry, add an additional tablespoon or two of milk.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a circle about 1-inch thick. Avoid overworking the dough to keep the scones tender.
- Using a sharp knife or a round cookie cutter, cut the dough into 8-12 wedges or rounds. For wedges, cut the circle into halves, then quarters, then eighths.
- Arrange the scones on the prepared baking sheet, leaving a little space between each.
- Brush the tops of the scones with the beaten egg wash for a golden, shiny finish.
- Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through.
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