Ingredients:

  • 6 slices thick-cut smoked bacon (approx. 170g)
  • 4 large spring onions, finely sliced (approx. 50g)
  • 120g sharp white cheddar cheese, freshly grated
  • 375g all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 115g unsalted butter, frozen
  • 240ml cold buttermilk
  • 1 large egg

Instructions:

  1. In a cold skillet, lay out the bacon and turn the heat to medium. Render until the bacon reaches a crispy, mahogany-colored finish.
  2. Transfer bacon to paper towels to drain. Once cooled, chop into small, uniform pieces.
  3. Slice the spring onions, using both the white and light green parts. Toss them with a teaspoon of flour to prevent them from clumping in the dough.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
  5. Using the coarse side of a box grater, grate the frozen butter directly into the flour mixture.
  6. Toss the butter shreds lightly with your fingers until coated—do not rub them in to ensure distinct flakes of butter remain.
  7. Gently fold the cooled bacon pieces, grated cheddar, and spring onions into the flour mixture.
  8. Pour in the cold buttermilk and mix gently until a shaggy dough forms, taking care not to overwork it.