- Serves: about 1 dozen
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- 3 c. All-Purpose Flour
- 1 c. Unsalted Butter, kept very cold
- 1/4 c. Sugar
- 1 Egg, beaten
- 3 tsp. Baking Powder
- 1 c. Heavy Cream+1 tbsp. for brushing
- 1 tsp. Black Pepper
- 1/2 tsp. Salt
- 1 1/2 c. Gruyere Cheese, shredded
- 6 Bacon Strips, cooked & crumbled
- 1/2 c. Fresh Chives, chopped
- Grated Parmesan, to top
Whisk together flour, sugar, salt, black pepper, and baking powder in a large mixing bowl. Cut cold butter into dry ingredients until mixture resembles course wet sand, then add bacon, Gruyere, chives, egg, and heavy cream. Stir until dough just begins to come together; do not overmix.
Turn dough out onto a lightly floured work surface, and gently press into a rough dough ball. Roll out into an 8 inch round and cut into desired shape. Arrange on a baking sheet layered with parchment paper; cover tightly and chill for 15 to 20 minutes.
Preheat oven to 400 degrees. Brush chilled scones with remaining heavy cream, and top with a light sprinkle of grated parmesan. Bake for 20 to 25 minutes or until scones are golden on the sides and browned on top.