Remember a couple weeks ago when I made these super yummy banana berry muffins which also happen to be really healthy? Well, these are sort of the opposite of that (except the delicious part, of course). I like to bring in breakfast treats for my coworkers when we have to work weekends. I think it makes being at work on Saturday just a bit more tolerable. I always have fun deciding what to make, and it was a no-brainer that a bacon cheddar scone was going to be a huge hit. I left one at home for Ben when he woke up and sure enough, after being at work for a few hours, I received a text from Ben stating, “Best scones ever!” Of course the bacon cheddar combo is always a good one, and the addition of scallions and lots of black pepper rounds out the flavor nicely. The scone itself is both tender and fluffy, but still incredibly hearty. And if there is one positive thing about such a calorie-laden scone, it’s that it certainly kept me full until dinnertime. I did feel the full 2 teaspoons of black pepper seemed a little much for my taste. If you love black pepper then by all means, go for it!
For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
Preheat the oven to 400˚ F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.