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Twice-Peppered Bacon and Buttermilk Scones with Gouda
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Prep Time:
20 minutes
Total Time:
40 minutes
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Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/2 cup cold unsalted butter or regular butter, cut into small pieces
  • 6 oz Gouda cheese, shredded (1 1/2 cups)
  • 1/4 cup cooked real bacon pieces
  • 1 shallot, finely chopped
  • 1 cup buttermilk
Instructions:
  • Preheat oven to 425°F. Prepare a cookie sheet by spraying cooking spray or greasing it with shortening. In a large bowl, combine flour, baking powder, black pepper, salt, and red pepper. Use a pastry blender or two knives to cut in butter until mixture resembles coarse crumbs. Gently fold in cheese, bacon, and shallot.
  • Combine buttermilk and egg in a small bowl, reserving 1 tablespoon of the mixture. Mix the remaining buttermilk mixture into the crumb mixture using floured hands until a dough ball forms. To ensure tender scones, handle the dough minimally.
  • Transfer the dough to a lightly floured surface. Shape the dough into an 8-inch round, then cut it into 8 wedges. Arrange the wedges 2 inches apart on a cookie sheet and brush them with the reserved buttermilk mixture.
  • Bake until beautifully golden brown, then serve warm.

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