Bacon and Cheddar Scones
We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives.
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 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
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.