These scones have changed my morning for the better more than once, and I hope you enjoy them as well!

Note: I recommend using organic, high-quality ingredients, rather than the commercial variety, as they tend to yield a superior finished product and provide better nourishment. In the instance that a certain product is not available to you, feel free to make substitutions based on your budget and preference.

Ingredients:

3 cups whole wheat flour

1 cup organic buttermilk, plain whole milk yogurt, or kefir

1 tablespoon aluminum-free baking powder

1 teaspoon sea salt

3 tablespoons raw sugar

8 tablespoons pastured butter (e.g. Kerrygold)

12 ounces cheddar cheese, grated

10 slices uncured bacon

4 organic green onions

1 large egg + 2 tablespoons water

Directions:

1. Mix flour with buttermilk to form a thick dough. Leave in a warm place overnight (ideally 12-24 hours).

2. Preheat your oven to 400° F.

3. Fry up the bacon in a large pan. While the bacon is cooking, grate the cheese, and thinly slice the onions.

4. In your stand mixer bowl fitted with a paddle attachment, combine soaked-flour mixture, baking powder, salt, and sugar on medium-low speed. While the mixer is on, cut butter into small cubes, and carefully add until all incorporated (Alternately, this can be done by hand in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the pastry mixture.)

5. Remove cooked bacon from pan and chop into small pieces. On low speed, add grated cheese, bacon bits, and green onions, and mix until all incorporated.

6. Remove dough from bowl to a floured surface, and pat dough into an 8-inch circle. Either slice dough into 10 wedges, or use a drinking glass or cookie cutter to cut circles. Place wedges/circles on an un-greased baking sheet.

7. Whisk egg and water together and brush the tops of each piece before placing into oven. Bake for 18 minutes or until golden brown.

8. Enjoy!