BACON - CHEDDAR & GREEN ONION SCONES

Preheat oven to 400.

Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour - butter bits about the size of small peas. Add grated cheese and mix just until blended.

Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 1/2 inch thick (the circle might be anywhere from 8-10 inches wide). Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.

Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones parchment baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm or allow to cool.