Preparation time:12 minutes
Cooking time:6 minutes
Baking time:22 minutes
6 oz low sodium bacon, about 6 strips
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp mustard powder
1/3 cup frozen unsalted butter
1/2 cup grated old cheddar cheese
1/4 cup chopped green onion
2/3 cup buttermilk
Preheat oven to 375F. Line a baking sheet with parchment paper.
Chop 6 oz. of low sodium bacon (about 6 strips). Cook bacon in a skillet over medium heat for 6 to 8 min or until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Reserve.
Combine 1½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp salt and ½ tsp mustard powder in a bowl and stir with a fork until uniform.
Use a grater to grate ? cup frozen unsalted butter into flour mixture, and add ½ cup grated old cheddar cheese, ¼ cup chopped green onion and reserved bacon.
Measure out ? cup well-shaken buttermilk and stir in enough buttermilk to make a shaggy dough (you may need just a little more or less).
Turn dough out onto prepared baking sheet and pat into a round about 1-in. thick. Cut dough into 8 wedges and separate on baking sheet.
Bake for 22 min or until scones are golden brown and cooked through.
Use frozen butter to make these scones exceptionally flaky. Individually wrapped sticks of butter store well in the freezer and grate easily.