1/2 cup (1 stick)chilled, unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices of bacon, diced and cooked; then drained of fat
3/4- 1 1/2 cups buttermilk
1 large egg
2 Tablespoons water
Instructions
Preheat the oven to 400. Sift the flour, baking powder, salt, and pepper into the bowl of a mixer fitted with a paddle attachment. Combine on low speed. Gradually add the butter cubes as the mixer is still running, until the mixture is crumbly and studded with butter-flour bits (about the size of small peas). Add the grated cheese and mix until just blended.
Add the bacon, green onions, and 3/4 cup of the butter milk. Mix by hand until all the ingredients are incorporated. If the dough will not hold together and is too dry, add buttermilk 1 Tablespoon at a time, stirring lightly with each addition. Do this until the dough is pliable and can be formed into a ball. Do not overwork the dough, or the scones will not be light and tender.
Place the dough on a lightly floured surface. Pat into a ball, and roll into an 8-inch circle that is about 1/2 inch thick. Cut into 8 wedges for more substantial scones, or 10 wedges for smaller scones.
Combine the egg and water in a small bowl.
Place scones on an ungreased baking sheet, and brush each scone with the egg wash. Bake 18-20 minutes, or until golden brown and no longer sticky in the middle.
Originally Submitted
1/30/2011
0 Out of 5 from
0 reviews
You can add this Bacon and Cheddar Scones recipe to your own private DesktopCookbook.