- 4cupsall-purpose flour
- 4teaspoonsbaking powder
- 1 1/2teaspoonsbaking soda
- 4tablespoons finely choppedfresh sage leaves
- 10tablespoons unsalted coldbutter, cut into pieces
- 5tablespoons chopped or crumbled crisplycooked bacon
- 1 1/2cups gratedcheddar cheese, old or sharp
- 2largeeggs, slightly beaten
- 1cupbuttermilk, well shaken
- cream or evaporated milk, to brush tops
- Preheat oven to 450 F and grease or line with parchment a large baking sheet.
- Into a large bowl sift flour, baking powder, baking soda, sugar and salt.
- Cut in butter until it resembles meal.
- Stir in sage, bacon and cheddar until well distributed.
- Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
- Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl).
- Divide dough into 3 approximately equal parts.
- Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
- With a sharp knife cut into 6 to 8 wedges.
- Place scones about 1 inch apart on prepared pan.
- Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
- Bake for about 10 to 12 minutes or until done and golden.
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