Bacon and Cheddar Scones

Remember my love for bacon? It didn't stop with candied bacon. I really had never even had a savory scone before I made these and I was pleasantly surprised. They were peppery, cheesy, and full of smokey bacon flavor. I really enjoyed these cold or warm, although they are best enjoyed right out of the oven. You could easily reheat them in the microwave and put some butter on them if you would like as well. Bacon lovers will absolutely LOVE this scone. 

Ingredients:

for the scones:

3 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1-2 tsp. ground black pepper (to taste)

8 tbsp. cold unsalted butter, cut into small cubes

1 1/2 cups grated cheddar cheese

4 green onions, thinly sliced

10 slices bacon, cooked and chopped into small pieces

1 cup buttermilk, plus a little extra if needed

for the egg wash:

1 large egg

2 tbsp. water

Directions:

Preheat oven to 400F. In a mixing bowl, combine flour, baking powder, salt, and pepper. Mix with an electric mixer until combined. Then, add the butter and mix on low speed until the mixture is crumbly and the butter cubes have become the size of small peas (If you don't have a mixer you can also do this with a pastry blender or knives where you cut the butter into the mixture). You want to make sure the butter is cold when you are cutting it into the flour mixture because if it melts, your scone will not be nice and flaky. Then, add in the cheddar cheese and mix until incorporated. Mix in the green onions, bacon, and buttermilk. Stir by hand. If the dough is too dry, add some more buttermilk until the dough can be formed in a ball. Transfer the dough to a floured surface. Shape the dough into an 8 inch disk. Slice into 8-10 wedges. To make the egg wash, combine the egg and water in a small bowl. Whisk until you get a good consistency. Brush each egg with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes. The scones should be a light golden brown color. 

Recipe yields 8-10 scones. 

Source: Recipe from Annie's Eats