Bacon Cheddar Scones

Preheat oven to 400˚F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Use a cheese grater to grate the frozen butter and add it into the dry mixture.

Mix the bacon and the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in some additional buttermilk, a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.

In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an un-greased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.