These small scones, aka Mini Cheddar Bacon Scones are pretty peppery. If you're making these for little kids you may want to cut the pepper in half.
Author: Cookie Madness
1 1/2cupsall-purpose flour200 grams
1 3/4teaspoonsbaking powder**
1/2teaspoonsaltreduce to 1/4 if using salted butter or leave salty if that's what you're into
1teaspoonground black pepper
2/3cupshredded sharp cheddar cheese
3tablespoonsdiced green onions
4slicesof baconcooked and chopped into ½ inch pieces (more if you want)
1/2cupplus 2 to 4 tablespoons buttermilk
2tablespoonslightly beaten egg or heavy cream for brushing
Preheat the oven to 400 degrees F. In a mixing bowl, combine the flour, baking powder, salt, sugar and pepper. Using a cheese grater, grate the butter over the flour mixture, stopping after every few grates to gently toss the butter with the flour. Stir until crumbly and coarse, then toss in the cheese.
Add the onions, bacon and 1/2 cup of the buttermilk to the flour and mix just until blended. At this point the dough should still be a little dry, so continue adding buttermilk about 1 tablespoon at time just until dough comes together
Turn the dough onto a large pastry mat (or floured surface) and gently knead in any loose flour. Shape into a rectangle about 4x8 inches. Cut the rectangle into two 4 inch squares, then cut each square into a triangle so you have four big scones. Cut triangles in half again for mini scones.
Arrange the triangles on a parchment lined baking sheet, brush with lightly beaten egg and bake for 18 to 20 minutes.
If you want a less puffy scone, use only 1 ½ teaspoons of baking powder