Recipe by Peggy Lynn
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.
Top Review by 394mm493
These were easy to make, and absolutely fabulous. They were the first thing to disappear from the breakfast table on Easter Sunday, and I have a feeling that I will be getting a lot of requests for them in the future. Thanks for the recipe, Peggy Lynn!
- 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
Directions See How It's Made
- 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.