Recipe: Cheddar-bacon scones, courtesy of Connor O'Neill of Hubbard Grille.
Yields: 24 scones
Combine all dry ingredients with butter using a fork. Mash butter into dry mix until sand-like texture. Add all ingredients and combine.
Using as little flour as possible, dust a work surface and turn dough out.
Lightly press dough into a rectangle shape about 1-inch thick.
Using a knife cut into squares, cut again into triangles.
Brush with buttermilk and place on a lined cookie sheet.
Bake at 350 degrees for 15 minutes or until golden brown.