On my last post I shared with yall how delicious the food was on the Country Living shoot at Christi Wilson's home. One of my favorite meals was the morning Christi brought out these delicious Apple Smoked Bacon and Cheddar Scones. They were savory without being heavy and paired perfectly with a pretty bowl of fruit. Christi shared the recipe with me and I think it's too good to keep all to myself.
Yield 8-10 Scones
(Recipe from The Pastry Queen Cookbook by Rebecca Rather along with Alison Oresman. Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe)
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons freshly ground black pepper
1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
1-1/2 cups grated Cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1-1/2 cups buttermilk
1 large egg
2 tablespoons water
Preheat the oven to 400 degrees.
Using a mixer fitted with a paddle attachment, combine the flour, baking powder, salt and black 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 and mix just until blended. (This can also be done by hand. In a large bowl, stir together the flour, baking powder, salt and pepper. Gradually cut in the butter with a pastry blender or two knives until the mixture resembles small peas. Stir in the cheese.)
Add the green onions, bacon and the 3/4 cup of buttermilk to the flour and cheese mixture. Mix by hand just until all the ingredients are incorporated. If the dough is too dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a time until the 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 the dough from the bowl and place it 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 equal wedges, depending on the size scone you prefer.
Whisk the egg and water in a small mixing bowl to combine. Brush each wedge with the egg wash. Place the scones on an ungreased baking sheet and bake for 18 to 20 minutes or until golden brown and no longer sticky in the middle. Serve warm.