Serve these savory breads with apple butter. Or, stir snipped chives into butter.

Prep: 20 minutes   Bake: 12 minutes    Oven: 400°

2 cups all-purpose flour
1 Tbsp. sugar
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cracked black pepper
6 Tbsp. cold, unsalted butter, cut up
3 slices thick-sliced bacon, crisp-cooked, drained, and crumbled
1/2 cup half-and-half or light cream
1 egg, lightly beaten

1. In a large bowl stir together flour, sugar, baking powder, salt, and pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in bacon. Make a well in the center of the flour mixture; set aside. In a small bowl combine half-and-half and egg. Add all at once to flour mixture. Using a fork, stir just until moistened.

2. Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll into an 8-inch circle. Cut into 8 to 10 wedges.

3. Arrange wedges on an ungreased large baking sheet. Bake in a 400° oven for 12 to 15 minutes or until tops are golden brown. Cool slightly. Serve warm. Makes 8 to 10 scones.

MAKE AHEAD: Cut dough into wedges as directed above but do not bake. Arrange wedges on a waxed-paper-lined baking sheet. Cover and freeze several hours or until completely frozen. Transfer dough wedges to an airtight freezer container or large plastic freezer bag. Freeze for up to 3 months. To serve, arrange frozen dough wedges on an ungreased large baking sheet. Cover and let stand at room temperature for about 1 hour or until thawed. Bake as directed.

FOOD-PROCESSOR METHOD: In a food processor combine flour, sugar, baking powder, salt, and pepper. Cover and process just until combined. Add butter. Cover and pulse with several on-off turns until mixture resembles coarse crumbs. Add bacon. Cover and process just until combined. In a small bowl combine half-and-half and egg. Add to flour mixture; cover and pulse with several on-off turns just until mixture is combined. Continue as directed above.

Per scone: 250 cal., 13 g total fat (7 g sat. fat), 60 mg chol., 475 mg sodium, 27 g carbo., 1 g dietary fiber, 6 g protein.