Bacon, Cheddar, Scallion & Herb Scones

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

3. Add the cold butter and work it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.

4. Mix in the shredded cheddar, chopped bacon, scallions, chives, and thyme.

5. In a small bowl, whisk together the egg, heavy cream, and sour cream.

6. Add the wet mixture to the dry and gently mix with a spatula until a shaggy dough forms.

7. Turn out the dough onto a work surface and press together by hand until a relatively cohesive dough forms.

8. Pat the dough into a round or square that’s 1 ¼ inches thick. Wrap tightly in plastic wrap and chill in the freezer for 15 minutes.

9. If the dough is circular, cut into 8 equal wedges. If the dough is square, cut into 4 equal squares, then slice each square in half diagonally to form triangles.

10. Place scones on the prepared baking sheet and chill in the freezer for another 15–20 minutes. After chilling, brush the tops with egg wash.

11. Bake for 18–22 minutes, or until golden brown and the interior reaches 200°F (93°C). Let cool slightly and serve.