Cheddar Bacon and Chive Scones

Place ½ cup chopped bacon in Suvie pan, place in the bottom zone of Suvie, and Roast at 425°F for 15 minutes, or until crisp, stirring occasionally. Remove pan and drain bacon on paper towels (alternatively, sauté bacon in a small skillet over medium heat until crisp and rendered, about 8 minutes).

In a medium bowl, stir together 2 cups flour, ½ tsp salt, 2 ½ tsp baking powder, and ½ tsp ground black pepper. Add 1 stick grated butter and use your hands to mix together until crumbly. Add ½ cup shredded cheddar cheese, tossing to coat in flour.

In a medium bowl, whisk together 1 egg, ½ cup heavy cream, and 2 tbsp chopped fresh chives.

Add the wet ingredients and bacon to the dry, using a spatula to stir the ingredients together until the dough is rough and shaggy. Turn the dough out onto a well floured work surface and knead 8-10 times or until dough just comes together.

Transfer dough to a greased Suvie pan and spread into an even layer. Cover the pan with plastic wrap and place in the refrigerator to rest for 15 minutes (if scheduling, refrigerate pan in Suvie for 15 minutes before cutting). Once rested, use a bench scraper or knife to cut scones into 8 slices or triangles. Place the pan in the bottom zone of Suvie, input settings, and cook now or schedule.

Bake at 300°F for 40 minutes (for Suvie 2.0, Bake at 350°F). After the cook, allow scones to cool for 10 minutes before serving.