Apple-Smoked Bacon and Cheddar Scones

Recipe by Peggy Lynn
READY IN: 1hr 5mins




  • 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.