Makes 8-10 Scones
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt (omitted)
- 2-3 teaspoons freshly ground black pepper
- 1/2 cup chilled butter
- 3/4 cup grated cheddar cheese
- 3/4 cup grated gloucester cheese
- 1 tbsp dried rosemary
- 10 slices bacon, cooked and chopped
- 1 cup sour cream, thinned with milk
- 1 egg + 3 tbsp milk (for eggwash)
- Preheat the oven to 200 degrees Celsius. In a large bowl, stir together the flour, baking powder, salt and pepper.
- Use an electric mixer, a pastry blender or two knives cut in the butter until the mixture is crumbly and studded with flour-butter bits the size of peas. (I used my hands to break up the butter. Always easiest for me.)
- Stir in the cheese until just blended.
- Add the green onions, bacon and 3/4 cup buttermilk. Mix just until the ingredients are incorporated. If dough is too dry to hold together, add the remaining buttermilk, 1 tablespoon at a time, until it forms into a pliable dough. Stir as little as possible to have a light-textured scone.
- Place the dough on a lightly floured surface, and pat it 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. (I used a round pastry cutter for my scones)
- Whisk the egg and water together in a small bowl. 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.