Bacon Buttermilk Scones
- 3 strips bacon
- 1 medium onion, finely chopped
- 2 cups all-purpose flour, plus more for the work surface
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Black pepper, to taste
- 1/4 cup chilled lard (2 oz), cut into small pieces
- 1 cup buttermilk (either low-fat or full-fat)
- 1 large egg
- 1 teaspoon water
- In a skillet over medium heat, fry the bacon until crisp. Drain on paper towels.
- Add the onion to the skillet and cook until softened, about 2 minutes. Drain on paper towels.
- Preheat the oven to 425°F (220°C). Grease a large baking sheet with some of the bacon drippings or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Add the lard and work it in with your fingertips until the mixture is crumbly. Crumble in the bacon and add the onion and stir until well blended. Add the buttermilk and stir just until a sticky dough forms.
- Transfer the dough to a lightly floured work surface, knead 8 to 10 times, and pat it into a rectangle about 3/4 inch thick. Using a sharp knife, cut the rectangle in half lengthwise, and cut each half crosswise into 6 long narrow triangles. Arrange the triangles on the prepared baking sheet about 1 inch apart.
- In a small bowl, whisk together the egg and water, and lightly brush the tops of the scones with the egg wash.
- Bake the scones in the center of the oven until just golden, 12 to 15 minutes. Let cool for a few minutes on the baking sheet.