Apple-Smoked Bacon And Cheddar Scones
Prep: 15 minutes Cook: 18-20 minutes Servings: 8
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons fresh ground black pepper
- ½ cup chilled unsalted butter
- 1 ½ cups grated cheddar cheese
- 4 green onions, thinly sliced
- 10 slices bacon, cooked
- 1 to 1 ½ cup buttermilk
- 1 large egg
- 2 tablespoons water
Directions
- Preheat oven to 400°F. Cut butter into small cubes; Cut bacon into ½ to 1 inch pieces; grate cheese.
- Combine flour, baking powder, salt and pepper in a large bowl. Add the cubes of butter into the flour mixture and cut butter in with a pastry blender or two knives until the mixture resembles small peas.
- Stir in cheese. Add the green onions, bacon and 3/4 cup buttermilk to the flour and cheese mixture. Mix by hand just until the ingredients are incorporated. If the dough is too dry to hold together, use the remaining buttermilk, adding one tablespoon at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a light-textured scone.
- Remove dough from bowl and place on a lightly floured flat surface. Pat the dough into a ball. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick. Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
- Whisk the egg and water in a small mixing bowl. Brush each wedge with the egg wash. Place scones on a baking sheet; bake 18-20 minutes,or until golden brown and no longer sticky in the middle. Serve warm.