Apple-Smoked Bacon and Cheddar Scones

This is the most popular breakfast scone at Rather Sweet Bakery & Cafe.  For an even richer scone, substitute heavy cream for half of the buttermilk

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

METHOD

Preheat oven to 400°.  Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed.  With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour - butter bits about the size of small peas.  Add grated cheese and mix just until blended.  (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper.  Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas.  Stir in cheese.)

Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture.  Mix by hand just until all ingredients are incorporated.  If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.  Stir as lightly and as little as possible to ensure a lighter-textured scone.  Remove dough from bowl and place it on a lightly floured flat surface.  Pat dough into a ball.  Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick.  Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.

Whisk egg and water in a small mixing bowl to combine.  Brush each wedge with egg wash.  Place 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.

Yield: 8 to 10 scones

Reprinted with permission from ©Rebecca Rather and Alison Oresman, The Pastry Queen, published by Ten Speed Press click for book review

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