"This classic breakfast pastry gets an upgrade with chocolate chips and bacon!"
1 cup all-purpose flour
3 tablespoons sugar
11/2 teaspoons Chef of the Future “Floribbean Seasoning”
11/2 teaspoons baking powder Dash salt
2 tablespoons butter (cold)
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips (regular or mini)
1/2 cup bacon bits (pre-cooked)
Preheat oven to 350°F. Combine the flour, sugar, baking powder, seasoning and salt in a mixing bowl or a food processor with a dough blade. Cut the butter into the dry ingredients until the mixture forms coarse crumbs. In a separate bowl, combine the egg and cream and stir into the dry ingredients just until moistened. Fold in the chocolate chips and bacon bits.
Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-inch circle, cut into 6 equal sized wedges. Separate the wedges and place on an ungreased baking sheet on parchment paper.
Bake at 350°F for 16 to18 minutes until lightly golden brown. Remove the scones to a cooling rack. Serve warm.