Bacon & Cheddar Scones
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons freshly ground
pepper (or less if you desire)
½ cup (1 stick) chilled
unsalted butter, cut into small cubes
1-½ cups grated Cheddar
cheese
4 green onions, thinly
sliced
10 slices bacon, cooked and
chopped into 1-inch pieces
¾ to 1-½ cups buttermilk
For topping:
1 large egg
2 tablespoons water
Preheat the oven to 400
degrees F. Using a mixer fitted with a
paddle attachment, combine the flour, baking powder, salt, and pepper in a large bowl on low speed. With the mixer running, gradually add the
cubes of butter until the mixture is crumbly and studded with flour-butter bits
about the size of small peas. Add the
grated cheese and mix just until blended.
NOTE: This can also be
done by hand: In a large bowl, stir
together the flour baking powder, salt, and pepper. Gradually cut in the butter with a pastry blender or two knives
until the mixture resembles small peas.
Stir in the cheese.
Add the green onions, bacon,
and ¾ cup of the buttermilk to the flour and cheese mixture. Mix by hand just until all the ingredients
are incorporated. If the dough is too
dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a
time, until the dough is pliable and can be formed into a ball. Stir as lightly and as little as possible
to ensure a light-textured scones.
Remove the dough from the bowl and place it 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 ½ inch think. Cut the dough into 8 to 10 equal wedges,
depending on the size scone you prefer.
(For smaller scones, I half the ball and then flatten it and cut into 8
small wedges).
Whisk the egg and water in a
small mixing bowl to combine. Brush
each wedge with the egg wash. Place the
scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until
golden brown and no longer sticky in the middle. Serve warm.
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