This recipe is from pastry school so all the ingredients are listed in grams. This makes 2 8-inch rounds, 16 scones.
For the bacon and cheddar scones, I cooked the bacon in the oven, then chopped it up letting it cool. I have grated cheddar cheese for this recipe, and also diced it, which I like better. I also add a little pepper, and some fresh rosemary.
If you want to make cherry-corn scones, chop the cherries a bit, add 50 g. cornmeal to the dry ingredients.
892.5 g. a/p flour
22 g. baking powder
6.5 g. baking soda
62.5 g. sugar
12.5 g. salt
280 g. unsalted butter, cold, cut into pieces (about 2 sticks)
125 g. eggs
612.5 g. buttermilk
2 cups of inclusions ( 1 cup of bacon and 1 cup of cheddar cheese, or 1 1/2 -2 cups dried cherries)
egg wash (I use the leftover egg and a little milk)
Combine dry ingredients into a big bowl.
Combine wet ingredients into a pitcher, or large measuring cup.
Add butter to the dry ingredients, mixing with your hands. Break up the butter into the flour until it is in pea-sized or slightly larger chunks. Add inclusions.
Pour in the liquid, and continue to mix with hands or a large spatula, until combined.
Spray or grease and flour 2 8-inch cake pans. Press equal amounts of dough into each pan. Unmold the dough onto a floured cutting board, and cut the dough into 8 pie-slices. Arrange the slices on a parchment lined baking sheet and brush with egg wash. Sprinkle sugar on sweet scones, and cheese on savory. Bake at 400 degrees convection (or 425 regular oven), 15 minutes.
You can also freeze them and bake from the freezer 400 degrees for 25 minutes.
My little buffet-