Cheddar and Bacon Scones

Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper.

• Chop 6 oz. of lowsodium bacon (about 6 strips). Cook bacon in a skillet over medium heat for 6 to 8 min or until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve.

• Combine 1½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp salt and ½ tsp mustard powder in a bowl and stir with a fork until uniform.

• Use a grater to grate ? cup frozen unsalted butter into flour mixture, and add ½ cup grated old cheddar cheese, ¼ cup chopped green onion and reserved bacon.

• Measure out 2/3 cup well-shaken buttermilk and stir in enough buttermilk to make a shaggy dough (you may need just a little more or less).

• Turn dough out onto prepared baking sheet and pat into a round about 1-in. thick. Cut dough into 8 wedges and separate on baking sheet.

• Bake for 22 min or until scones are golden brown and cooked through.