Sage, Bacon And Cheddar Scones - cooking recipe

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons baking soda
4 teaspoons sugar
1/2 teaspoon salt
4 tablespoons finely chopped fresh sage leaves
10 tablespoons unsalted cold butter, cut into pieces
5 tablespoons chopped or crumbled crisply cooked bacon
1 1/2 cups grated cheddar cheese, old or sharp
2 large eggs, slightly beaten
1 cup buttermilk, well shaken
cream or evaporated milk, to brush tops

Preparation

Preheat oven to 450 F and grease or line with parchment a large baking sheet.
Into a large bowl sift flour, baking powder, baking soda, sugar and salt.
Cut in butter until it resembles meal.
Stir in sage, bacon and cheddar until well distributed.
Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl).
Divide dough into 3 approximately equal parts.
Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
With a sharp knife cut into 6 to 8 wedges.
Place scones about 1 inch apart on prepared pan.
Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
Bake for about 10 to 12 minutes or until done and golden.