Scone success at last! We’ve made scones before – they’ve always been sad and hard. I think the combination of a normally functioning oven and a good recipe made the difference. We might tinker with this in the future to make sweet scones as well.
3 c flour plus extra for dusting
1 T baking powder
1 t salt
1/2 t ground black pepper
1/2 t cayenne pepper
1/2 c butter, cut into small pieces
2/3 c cheddar, grated
3 green onions, chopped
3/4 c buttermilk
8 slices bacon, cooked, drained and crumbled
1 egg, lightly beaten
Preheat oven to 400°F/204°C.
Combine dry ingredients. Add in butter and work with your hands to combine – make sure to work all lumps of butter into flour mixture. Add cheese, green onions, and buttermilk, and mix together. Add bacon and egg and mix until all the ingredients are incorporated.
Turn dough out onto a floured flat surface and knead a few times to smooth out the dough – it will remain lumpy and sticky. Form dough into a ball, then flatten into a 1/2-inch thick disk. Cut the disk into wedges (we got 8). Spread wedges across a parchment-lined baking sheet, leaving a little room around them. Bake for 16-18 (we went for 20) minutes, or until the bottom of the scones start to brown and the cheese in the scone begins to turn golden. Best served warm.