Bacon Cheddar Scones
3 cups flour
1 Tbsp baking powder
1 tsp salt
2 to 3 tsp freshly ground black pepper
8 Tbsp butter, cold and cubed
2 cups extra sharp Cheddar cheese, grated
4 green onions, thinly sliced
10 slices DLM Uncured Bacon, cooked and chopped
3/4-1½ cups buttermilk
2 Tbsp water
Preheat 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 1/2-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.