3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons fresh ground black pepper
1/2 cup chilled unsalted butter, grated
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1 inch pieces
3/4-1 1/2 cup buttermilk (I used heavy whipping cream instead)
1 large egg
2 tablespoons water
- Preheat oven to 400°F .
- Stir together flour, baking powder, salt and pepper in a large mixing bowl.
- Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas.
- Stir in cheese, green onions, bacon.
- Add in 1 cup heavy cream 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 heavy cream, 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 or palms of your hands, flatten the dough into a flat disk about ¾-1 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 an ungreased baking sheet lined with parchment paper (or silicone mat); bake 20-22 minutes, or until golden brown and no longer sticky in the middle.
- Serve warm and enjoy with a fresh brewed coffee.