3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoons black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
1 1/2 cups Wisconsin cheddar cheese, large grate
2 green onions, thinly sliced
12-ounce package of bacon strips, fried, chopped or crumbled
1 cup buttermilk
For egg wash:
1 large egg
2 tablespoons water
Instructions
Preheat oven to 400°F. In a large bowl, combine flour, baking powder, salt and black pepper. With pastry cutter or fingertips, cut in butter cubes until crumbly. Add cheese until just combined. Mix in green onions, bacon and buttermilk. Stir until mixed. With floured hands, form dough into a ball. Place on floured surface and pat into an 8-inch disk, about 1 1/2 inches high. Slice into 8 wedges. Place on baking sheet. In a small bowl, mix egg and water for egg wash. Brush scones with mixture and bake for 18-20 minutes.
We featured this recipe in the June/July 2014 issue of Wisconsin Farm Bureau Federation’s Rural Route. Images and recipes courtesy of the Wisconsin Milk Marketing Board, Inc.
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