Bacon-Cheddar Scones

I made these once last year for Father's Day brunch. My older brother wasn't home, and my mom has been telling me for ages to make them for him. Because CJ graduated, he moved out pretty much offcially yesterday...so I made these scones Saturday.

I don't know what I did this time, but they were a little harder to work with than I remember. These are very crumbly, and I remember that from last year, but it seemed like it was even harder this time to mix all of the dry ingredients together. I baked these scones about 1.5 inches tall instead of just half an inch tall as the recipe specifies, but they were browned and were well baked on the inside without any extra time in the oven, and they still turned out perfectly. I'd probably make these more often except they take a long time to mix, and they're really bad for you...but so worth it!

Bacon-Cheddar Scones
Recipe from The Pastry Queen
Found on The Biscuit Pusher

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 of bacon, cooked and chopped into 1 inch pieces
3/4 to 1 1/2 cups well-shaken buttermilk
1 large egg
2 tablespoons water

Preheat the oven to 400. 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 until blended. (This can also be done by hand: using a pastry blender or two knives to cut in the butter until the mixture looks like small peas)

Add the green onions, bacon and 3/4 cup of the 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 surface. Pat the dough into a circle about 8 inches wide and 1/2 inch thick. Cut the dough into 8 to 10 equal wedges.

Whisk the egg and water in a small mixing 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.