Apple-Smoked Bacon and Cheddar Scones

This scone recipe is originally from Rebecca Rather, pastry chef and owner of Rather Sweet Bakery and Café located in Texas hill country's scenic hamlet of Fredericksburg, and author of The Pastry Queen, a recipe collection of her best-selling baked goods.

3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
2-3 tsp freshly ground pepper
8 Tbsp unsalted butter, chilled and cut into small cubes
2 cups Cheddar cheese, extra-sharp and grated
4 green onions, thinly sliced
10 slices DLM Applewood Smoked Bacon, cooked and chopped into 1-inch pieces
3/4 to 1 ½ cups buttermilk
1 large egg
2 Tbsp water

Preheat the oven to 400°F. Using a mixer fitted with a paddle attachment, combine the flour, baking powder, salt, and black pepper in a large bowl on low speed. With the mixture 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 until blended.

Add the green onions, bacon, and 3/4 cup of the buttermilk to the flour and cheese mixture. Give it a couple of quick stirs with the mixer and then 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 scone. 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 8 inches wide and ½ inch thick. Cut the dough into 8 to 10 equal wedges, depending upon the size of the scone you prefer.

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.

Makes 8-10 servings

Allergy Warning: Contains milk and eggs and wheat