Preparation time:12 minutes
Cooking time:6 minutes
Baking time:22 minutes
Makes:8 Scones
Ingredients:
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
Instructions:
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.
Tip:
Use frozen butter to make these scones exceptionally flaky. Individually wrapped sticks of butter store well in the freezer and grate easily.
