Peppered, Bacon, Green onion and Buttermilk Scones

By LyndaLee

Ingredients

• 6 slices peppered bacon
• 4 green onions thinly sliced
• 1 cup buttermilk
• 1 egg, lightly beaten
• 3 cups flour
• 1 tbls baking powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper or crushed red pepper
• 1/2 cup cold butter, cut into small pieces
• 1 1/2 cups finely grated Gruyere cheese (6oz)

Preparation

Step 1

1. In a large skillet , cook bacon over medium heat until crisp. Remove bacon from skillet and drain on paper towels. Discard all but 2 tbls drippings from skillet. Cook green onions in hot drippings until tender; set aside. Crumble bacon; set aside.

2. Line a large baking sheet with parchment paper; set aside. In a small bowl whisk together buttermilk and egg; set aside

3. In a food processor, * combine flour, baking powder, garlic and cayenne pepper. Pulse with several on/off turns to combine. Sprinkle butter pieces over flour mixture. Pulse with several on/off turns until mixture resembles coarse crumbs.

4. In a large bowl, combine flour mixture, crumbled bacon, green onions and cheese. Make a well in the center of the flour mixture. Reserve 2 tablespoons of the buttermilk mixture. Add remaining buttermilk mixture all at once to flour mixture. Using a fork, stir in just until mixture is moistened.

5. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Use a rolling pin to roll the dough evenly to 1/2 inch thickness. Use a 2 to 2 1/2" cutter to cut rounds from the dough.

6. Place rounds nearly touching, on prepared baking sheet. Brush rounds with reserved buttermilk mixture. Bake in a preheated 425 degree oven for 15 minutes or until golden brown. Serve warm.

* or in a large bowl, use a pastry blender to cut the butter into the flour mixture until the mixture resembles coarse crumbs