Bacon Cheddar Chive Scone with Honey | National Honey Board

Ingredients

• 2 1/2 cups - sharp cheddar cheese, shredded
• 1 1/2 cups - chives, chopped 1/8 inches long
• 2 cups - bacon, cooked, chopped
• 6 2/3 cups - all purpose flour
• 2 T - baking powder
• 1 T - salt
• 4 sticks - cold butter, cubed, unsalted 1/2 inch
• 2 oz. - bacon fat, cold
• 9 eggs, room temperature, lightly beaten
• 1/2 cup - honey
• 1/4 cup - heavy cream
• 1 cup - half and half
• Egg wash (recipe below)