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1
Preheat oven to 400u00b0F.
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2
Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper in a large bowl on low speed.
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3
With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas.
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4
Add the grated cheese; mix just until blended.
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5
~~(Or, in a large bowl, stir together flour, baking powder, salt and pepper. Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas. Stir in cheese).
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6
Add the green onions, bacon and 3/4 cup buttermilk to the flour and cheese mixture.
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7
Mix by hand just until the ingredients are incorporated.
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8
If the dough is too dry to hold together,use the remaining buttermilk,adding one tablespoon at a time, until dough is pliable and can be formed into a ball.
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9
Stir as lightly and as little as possible to ensure a light-textured scone.
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10
Remove dough from bowl and place on a lightly floured flat surface.
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11
Pat the dough into a ball.
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12
Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick.
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13
Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
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14
Whisk the egg and water in a small mixing bowl.
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15
Brush each wedge with the egg wash.
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16
Place scones on an ungreased baking sheet; bake 18-20 minutes,or until golden brown and no longer sticky in the middle.
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17
Serve warm.
