Peppery Bacon and Cheddar Scones

Adapted from Rebecca Rather’s “The Pastry Queen”

Makes 8 to 10 scones

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2-3 teaspoons freshly ground black pepper
1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
1 1/2 cups grated Cheddar cheese (or Monterey Jack, Havarti, Habanero Cheddar, etc.)
4 green onions
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk (substitute half the amount with cream for a richer scone)
1 large egg
2 tablespoons water

1. Preheat the oven to 400 degrees F. In a large bowl, stir together the flour, baking powder, salt and pepper.
2. Cut in the butter with a pastry blender or two knives until the mixture is crumbly and studded with flour-butter bits the size of peas.
3. Stir in the cheese until just blended.
4. 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 the dough can be formed into a ball. Stir as little as possible to ensure a light-textured scone.
5. 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.
6. 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.