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Peppered Bacon, Green Onion, and Buttermilk Scones

Makes: 26 servings
Prep 30 mins Bake 425°F 15 mins
Peppered Bacon, Green Onion, and Buttermilk Scones
Ingredients
  • 6  slices  peppered bacon
  • 1/2  cup  finely chopped green onions (4)
  • 1  cup  buttermilk or sour milk
  • 1  egg, lightly beaten
  • 3  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1/4  teaspoon  garlic powder
  • 1/4  teaspoon  cayenne pepper or crushed red pepper
  • 1/2  cup  butter
  • 1 1/2  cups  finely shredded gruyere cheese (6 ounces)
Directions

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

2. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper; set aside. In a bowl, whisk together buttermilk and egg; set aside.

3. In a bowl, combine flour, baking powder, garlic powder, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 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 just until mixture is moistened.

4. 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. Roll out dough evenly to 1/2-inch thickness. Using a 2- to 2-1/2-inch round cutter, cut rounds from the dough. Place rounds, nearly touching, on prepared baking sheet. Brush rounds with reserved 2 tablespoons buttermilk mixture.

5. Bake about 15 minutes or until golden brown. Transfer scones to wire racks; cool completely. Include serving instructions with gift (below).

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