Ingredients:
- 1 C. 2% milk
- 1 tsp. white vinegar
- 3 C. all-purpose flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 2 Tbs. granulated sugar
- ½ C. (1 stick) very cold unsalted butter
- 1 ½ C. freshly grated sharp cheddar cheese
- 1 C. peeled, diced apples
- 3 strips crisply cooked bacon, roughly chopped
- 1 egg
- 1 Tbs. water
Directions:
1. Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper or a silicone baking mat; set aside. Alternately, a cast iron scone pan that has been lightly sprayed with baking spray may be used.
2. Add vinegar to the milk to make sour milk; briefly set aside while assembling the remaining ingredients. Alternately, low fat buttermilk may be substituted for the “sour” milk.
3. In a large bowl, whisk together flour, baking powder, salt and sugar until combined. Make a well in the center of the dry ingredients. Run the butter through a large holed box grater held over the dry ingredients to shred the cold butter. Gently toss the butter shreds with the dry mixture, to coat. Fold in the shredded cheddar, bacon and apple pieces.
4. Pour the sour milk (or buttermilk) into the bowl, and stir gently until dough just comes together. The dough will be sticky.
5. Scrape the dough onto the prepared baking sheet. Moisten hands with a touch of cold water before lightly patting the dough into a level 8-inch diameter circle. Dip a knife in to all purpose flour and then carefully score the dough into 8 wedges. To score, cut most of the way through the dough, but not entirely through to the bottom. Do not separate the wedges.
6. Beat the egg with the cold water to form an egg wash. Gently brush the egg wash over top of the dough.
7. Bake the scones for 18-20 minutes or until golden brown. Remove from the oven and allow cooling for two minutes on baking sheet before transferring to a wire rack to cool completely. Before serving, cut scones into wedges following the scored marks made prior to baking.