Source: Wisconsin Milk Marketing Board
These savory scones are versatile enough for any menu. Flaky, buttery dough is stuffed with grated Wisconsin cheddar cheese, green onions and crumbled bacon.
3 cups flour
1 tbsp. baking powder
1 tsp. salt
1 1/2 tsp. black pepper
8 tsp. (1 stick) cold unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
2 green onions, thinly sliced
12-oz. package of bacon strips, fried, chopped or crumbled
1 cup buttermilk
For egg wash
1 large egg
2 tbsp. water
- Preheat oven to 400°F.
- In large bowl, combine flour, baking powder, salt and black pepper. With pastry cutter or fingertips, cut in butter cubes until crumbly. Add cheese until just combined. Mix in green onions, bacon and buttermilk. Stir until mixed.
- With floured hands, form dough into a ball. Place on floured surface and pat into an 8-inch disk, about 1 1/2 inches high. Slice into 8 wedges. Place on baking sheet.
- In small bowl, mix egg and water for egg wash. Brush scones with mixture and bake for 18-20 minutes.