Time: 1 hr. 15 min.
Rating: 5 stars
3 cups all-purpose flour
1 tbsp. baking powder (I accidentally used 3 tbsp… I obviously got it mixed up with the above measurement. They came out great, though!)
1 tsp. salt
1-2 tsp. ground black pepper
8 tbsp. cold unsalted butter, cut into small cubes
1/2 cup blue cheese crumbles
5 slices bacon, cooked and chopped into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
1. Cook bacon on a stove top non-stick pan. Let cool and cut into small pieces.
2. Preheat oven to 400F. In a large bowl, combine the flour, baking powder, salt, and pepper and then cut in the butter with a pastry blender or a fork until broken down and the butter resembles crumbly sand.
3. Fold in the blue cheese and bacon and then stir in the buttermilk. Add a little extra if needed, but dough should remain dry.
4. Place parchment paper on 9-inch round cake tin (or larger). Plop batter onto parchment paper and press into round shape with fingers. Once it fills the pan, lift the parchment paper out (with dough still on top) and place on counter surface. With long chef’s knife, cut into eight slices like a pizza. Slightly separate the slices if possible. If they crumble apart, pat back together as if you are fixing a sand castle. (Another tactic to make triangular scones would be to pat dough into a 9-inch square about 1 1/4 inches thick. Using a knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles.)
5. Transfer parchment paper with scones on top to a baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 25-45 minutes, depending on thickness of scones. Half way through cooking, brush with buttermilk to brown tops. Transfer scones to wire racks to cool.
Original Recipe From:
Family Meal Blog