Peppery Bacon and Cheddar Scones

all-purpose flour

baking powder

salt

freshly ground black pepper

chilled unsalted butter, cut into small cubes

grated Cheddar cheese (or Monterey Jack, Havarti, Habanero Cheddar, etc.)

green onions

slices bacon, cooked and chopped into 1-inch pieces

to 1 1/2 cups buttermilk (substitute half the amount with cream for a richer scone)

large egg

water