2tspfine sea salt, plus more for sprinkling the tops before baking
3/4tsp garlic powder
3/4tsp cayenne pepper, more or less to taste
1tbspfresh ground black pepper
2tbsp granulated sugar
1 cup+ 1 tbsp (255g)unsalted butter, very cold or frozen, cut into 1/2 inch cubes
1 cup (80g)bacon, cooked, cooled and crumbled - I used a 12oz package of center cut bacon
1 1/2cups (171g)sharp cheddar cheese, grated
1/4cup (17g)fresh chives, chopped
1 1/2cup (375ml)buttermilk, cold
3tbspheavy cream, for brushing the tops
Combine the flour, baking powder, baking soda, salt, garlic powder, cayenne pepper, sugar and black pepper into the bowl of a food processor. Pulse to combine thoroughly.
Scatter the butter cubes over the dry ingredients. Pulse the butter into the mixture until the mixture resembles coarse meal with pea-size chunks of butter mixed throughout.
Dump the mixture out into a large bowl. Stir in the cooled bacon, shredded cheddar and chives.
Drizzle the cold buttermilk over the mixture and use a spatula to mix. Mix the dough until it just seems to hold together. If the dough still seems dry and isn't fully incorporating, add more buttermilk, a tbsp at a time.
Dust your work surface with a light coat of flour. Turn out the scone dough onto the floured surface. With a light hand, shape into a disc, about 1 inches thick.
Use a biscuit cutter to cut out scones. Alternatively, cut into wedges for the traditional American-style scone shape.
Place the scones onto a baking sheet, leaving 2-3 inches apart between then. Place the scones into the refrigerator to chill for 30-45 minutes. Preheat the oven to 400F.
After the scones are chilled, brush the tops with the heavy cream and sprinkle with fine sea salt. Bake until the scones are golden brown, about 25-30 minutes.
Recipe adapted from Tartine by Elisabeth Prueitt and Chad Robertson
Keyword bacon, cheddar and chive scones, cheese scones, savory scones, scones, spicy cheddar bacon and chive scones