2 cups High grade flour
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter (60g)
1 cup diced Food Snob Cheddar cheese
1/3 cup snipped fresh chives or finely diced scallion tops (the green part)
3/4 cup + 2 tablespoons heavy cream or whipping cream, or enough to make the dough cohesive
Heat a fry pan and cook the bacon until golden and crispy, chop into small pieces, set aside.
Preheat the oven to 220°C with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.
In a bowl, combine the flour, salt, 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 chopped cheese, chives, and cooked bacon until evenly distributed.
Add 3/4 cup cream, and stir to combine, add extra cream if needed, until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
Pat the dough into a smooth round disc about 2 cm thick. Transfer the dough to the prepared baking sheet, and use a knife to cut into 8 wedges, spreading the wedges apart a bit on the tray.
Brush tops of scones with a bit of cream; this will help their crust brown. Sprinkle with more grated cheddar if desired.
Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they’re golden brown. Remove from the oven, and leave to cool on the tray.
Serve warm, or at room temperature with lashings of butter