Bacon Cheddar Scones

Ingredients

• 6 slices thick-cut bacon
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 1 tablespoon sugar
• 8 tablespoons cold unsalted butter, cubed
• 6 ounces sharp cheddar cheese, grated
• 3 scallions, thinly sliced
• 1 cup cold buttermilk, plus 2 tablespoons for brushing
• 1 large egg

Before you cook

• Cook the bacon in a skillet over medium heat until crisp, then drain it and chop it coarsely.
• Heat the oven to 400 degrees Fahrenheit.
• Line a baking sheet with parchment paper.
• Cube the butter and freeze it for 10 minutes.
• Grate the cheddar and slice the scallions.
• Beat the egg into the cup of cold buttermilk.

Steps

1. Whisk the flour, baking powder, baking soda, salt, black pepper and sugar together in a large bowl.
2. Cut the frozen butter into the flour until the pieces are the size of peas.
3. Toss in the chopped bacon, grated cheddar and scallions until they are evenly distributed.
4. Pour in the cold buttermilk and egg mixture and stir with a fork until a shaggy dough forms.
5. Turn the dough onto a floured counter and press it into a rectangle about an inch thick.
6. Fold the rectangle in half and press it out again, which builds a few flaky layers.
7. Pat the dough into a round disk one inch thick.
8. Cut the disk into eight wedges and move them to the lined sheet.
9. Brush the tops with the remaining buttermilk.
10. Bake for 20 to 23 minutes, until the tops are browned and the cheese at the edges has crisped.
11. Cool the scones for five minutes and serve them warm.