The Whisking Tree

Ingredients

• 1/2 Cup butter, frozen
• 2 Cups all-purpose flour
• 1 Tablespoon granulated sugar
• 2 1/2 tsp baking powder
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder
• 3 Tbsp fresh chives (or 1 Tbsp dried chives)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 Cup cheddar cheese, shredded
• 2/3 Cup buttermilk, cold
• 1 large egg, separated
• 1/2 Cup bacon bits

Directions

1. Freeze the butter: Place your stick of butter in the freezer to firm up for at least 20 minutes, up to an hour. Once frozen, shred the butter in a cheese grater back into a bowl. Place the shaved butter in the freezer while you make the rest of the dough.
2. Mix the Dry Ingredients: Whisk together the flour, sugar, baking powder, and herbs in a large bowl. Add in the cheese and stir to coat in flour.
3. Mix the Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the buttermilk and egg yolk.
4. Combine Ingredients: Add the shaved butter to your dry ingredients. Mix with a pastry blender or two forks until the mixture forms pea-shaped crumbs throughout the dough. Pour in the milk and egg mixture. Add bacon bits, and mix until the dough comes together.
5. Form Scones: For drop scones, scoop out 1/4 Cup of dough and drop onto a lined baking sheet. Place scones about 3 inches apart. Mix together the egg white and 1 Tablespoon of buttermilk. Brush on top of each scone with a rubber pastry brush. Place scones into the fridge to chill for 15 minutes while the oven preheats.
6. Bake: Preheat your oven to 400 degrees Fahrenheit. Bake the scones for 20-25 minutes or until golden brown along the edges. Remove from oven and cool slightly.
7. Store: These scones are best served right away. They keep in the fridge for about 5 days. Alternatively, store at room temperature for up to 2 days.

Notes

1. Butter: Grate frozen butter, with a hand grater, directly into the flour mixture. Place butter in the freezer for at least 15-20 minutes before grating to ensure the butter doesn’t reach room temperature before mixing.