Ingredients:
For the scones:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 6 tbsp cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- 5 strips cooked bacon, crumbled
- 3/4 cup buttermilk (plus more if needed)
For the butter bath:
- 4 tbsp unsalted butter
- 1/2 cup buttermilk
Instructions:
1. Preheat oven to 425°F (220°C). Grease or line a baking pan with parchment paper.
2. Mix dry ingredients:
In a large bowl, combine flour, baking powder, sugar, salt, and garlic powder.
3. Cut in butter:
Add the cold butter cubes. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
4. Add cheese and bacon:
Stir in the shredded cheddar and crumbled bacon.
5. Add buttermilk:
Pour in the buttermilk and gently mix just until a soft dough forms. Don’t overmix.
6. Shape the dough:
Turn out onto a floured surface. Gently pat into a 1-inch thick round. Cut into 8 wedges (or use a biscuit cutter for rounds).
7. Prepare the butter bath:
In a small saucepan, melt 4 tbsp butter and mix with 1/2 cup buttermilk. Pour the mixture into a 9-inch round or square baking dish.
8. Place scones in the bath:
Place the shaped scones directly into the butter bath in the dish.
9. Bake:
Bake for 18–22 minutes, or until tops are golden and scones are cooked through.
10. Cool slightly & serve:
Let cool for a few minutes before serving warm. Great with soups or as a breakfast/brunch item!
