This recipe comes courtesy of Rebecca Rather--her new cookbook is entitled The Pastry Queen: Royally Good Recipes From The Texas Hill Country's Rather Sweet Bakery And Cafe--I hope you enjoy it.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons fresh ground black pepper
- 1⁄2 cup chilled unsalted butter, cut into small cubes
- 1 1⁄2 cups grated cheddar cheese
- 4 green onions, thinly sliced
- 10 slices apple-smoked bacon, cooked and chopped into 1 inch pieces (any type of bacon may be substituted~)
- 3⁄4-1 1⁄2 cup buttermilk
- 1 large egg
- 2 tablespoons water
- Preheat oven to 400°F.
- Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper in a large bowl on low speed.
- With the mixer 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; mix just until blended.
- ~~(Or, in a large bowl, stir together flour, baking powder, salt and pepper. Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas. Stir in cheese).
- Add the green onions, bacon and 3/4 cup buttermilk to the flour and cheese mixture.
- Mix by hand just until the ingredients are incorporated.
- If the dough is too dry to hold together,use the remaining buttermilk,adding one tablespoon at a time, until 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 dough from bowl and place on a lightly floured flat surface.
- Pat the dough into a ball.
- Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick.
- Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
- Whisk the egg and water in a small mixing bowl.
- Brush each wedge with the egg wash.
- Place scones on an ungreased baking sheet; bake 18-20 minutes,or until golden brown and no longer sticky in the middle.
- Serve warm.