Scones are wonderful. They are as versatile as muffins, but the texture is more interesting and the flavors more poignant. I believe some get intimidated by the idea of making scones, but they are certainly as easy as a good muffin recipe and, personally, I think a lot more enjoyable to much.
Before we began, here's a couple helpful hints that any scone-maker should know:
1. Don't over mix. If you do the scone will be denser, which isn't necessarily a bad thing, but the desired consistancy is light and fluffy.
2. Before I begin making scones, I always take a moment to take a deep breath and tell myself that there is only so much you can control in sconery. Scones have their own personality- by nature they need to be bumpy and uneven, therefore you can only control their appearance to a certain extent.
Oven Temp: 400
Prep Time: 20 minutes
Bake Time: 22-27 minutes
Ready In: 50 minutes
3 cups flour
1 tbsp baking powder
1 tsp salt
1 Tbsp freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes (you can freeze for 15 minutes before needing “chilled” butter)
1 1/2 cups grated cheddar cheese (about 8 oz)
4 green onions, thinly sliced
10 slices cooked and chopped bacon
3/4 and 1/2 cup buttermilk (you'll be using them separately)
1 large egg
2 tsp water
Preheat oven to 400.
Because I had no pre-cooked bacon, I started frying it before I began and the timing was perfect. My dad, being a genius, rolls up the bacon before we put in the freezer so that you can take individual pieces out without having to defrost the lot.
\In a large bowl stir together flour, baking powder, salt, and pepper. Cut in butter slowly using a pastry blender or two knives until the mixture resembles small peas. Stir in cheese.
Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a Silpat-lined baking sheet and bake for 22 to 27 minutes, or until golden brown and no longer sticky in the middle.