For the scones:
3 cups all-purpose flour,
1 tbsp. baking powder,
1 tsp. salt,
1-2 tsp. ground black pepper – depending on your preference,
8 tbsps. cold unsalted butter – cut into small cubes,
1½ cups Jarlsberg cheese – grated,
4 green onions – thinly sliced,
10 slices Brandt Double Smoked Or Single Smoked Side Bacon – cooked and chopped or crumbled into small pieces,
1 cup buttermilk – plus up to ½ cup extra, if needed
For the egg wash:
1 large egg and 2 tbsp. water.
Tip: A scone mix can also be used rather than preparing the scones from scratch. Just follow the mix instructions then add the Brandt Smoked Side Bacon and Jarlsberg cheese.
Preheat the oven to 400˚F. In the bowl of an electric mixer with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. Add the grated Jarlsberg cheese and mix until combined. Add the green onions, Brandt Smoked Side Bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand until all the ingredients are combined. If the dough is too dry, add buttermilk a tablespoon at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat or roll the dough until about 3/4″ thick. Use the rim of a glass or your favorite cookie cutter to portion into scones. In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown. Serves 6-8