Recipe: Cheddar-bacon scones, courtesy of Connor O'Neill of Hubbard Grille.

Yields: 24 scones

Ingredients • 6 cups flour • 1/4 cup candied bacon, chopped • 2 tbsp baking powder • 1/4 cup green onion, minced • 2 tsp kosher salt • 1 jalapeno, minced • 2 tsp fresh cracked black pepper • 2 tbsp sugar • 1/2 lb cold butter, cut in cubes • 2 eggs • 3 cups cheddar • 2 cups buttermilk, 1/4 cup for brushing Procedure

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.