Bacon Cheddar Scones

This is a delicious breakfast, courtesy of my friend Missy--they are really good warmed up in the toaster oven for days afterward and slathered with butter.

Bacon Cheddar Scones

2 cups all-purpose flour (really good with whole wheat flour, too)
1 tablespoon baking powder
1/2 teaspoon salt1/2 tsp. freshly ground pepper 

1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided (I have used just plain milk, too--not as good, but easier)
3/4 cup (3-oz.) shredded sharp Cheddar cheese
1/4 cup finely chopped cooked bacon
2 Tbsp. chopped fresh chives
Wax paper
 

Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas (I used a food processor) Add in bacon, chives, cheddar. Combine. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
 

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
 

Bake at 450° for 13 to 15 minutes or until golden.