Peppered Bacon, Green Onion, and Buttermilk Scones

Makes 26 servings

• 6 slices peppered bacon
• ½ cup finely chopped green onions
• 1 cup buttermilk or sour milk*
• 1 egg, lightly beaten
• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• ¼ tsp. garlic powder
• ¼ tsp. cayenne pepper
• ½ cup butter, cut up
• 1½ cups finely shredded Gruyère cheese (6 oz.)

DIRECTIONS

Preheat oven to 425°F. In an extra-large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels. Crumble bacon; set aside. Discard all but 2 Tbsp. drippings from skillet. Cook green onions in hot drippings until tender. Line a large baking sheet with parchment paper.

In a bowl whisk together buttermilk and egg. In another bowl combine flour, baking powder, garlic powder, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in crumbled bacon, green onions, and cheese. Make a well in the center of the flour mixture. Reserve 2 Tbsp. of the buttermilk mixture. Add remaining buttermilk mixture all at once to flour mixture. Using a fork, stir just until mixture is moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing 10 to 12 strokes or just until dough holds together.

Roll out dough evenly to ½-inch thickness. Using a 2- to 2½-inch round cutter, cut rounds from dough. Place rounds, nearly touching, on prepared baking sheet. Brush rounds with reserved 2 Tbsp. buttermilk mixture. Bake 15 minutes or until golden brown. Transfer scones to wire racks; cool completely.

*Sour milk

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

Per serving 137 cal., 8 g fat (4 g sat. fat), 27 mg chol., 155 mg sodium, 12 g carb., 0 g fiber, 1 g sugars, 5 g pro.