Smoked bacon and cheddar scones

INSTRUCTIONS
Add the cheese, smoked bacon, fermented milk (buttermilk) and egg yolk (keep the egg white for brushing) then mix until you obtain a dough. As soon as the flour is absorbed, stop mixing. Work the dough as little as possible, it should not be homogeneous. Refrigerate for 15 to 30 minutes.
To make triangular scones: Turn the dough out onto a lightly floured work surface and, using floured hands, flatten the dough into a thick disk 2 to 3 cm thick, using a sharp knife, cut into 8 triangles.
To make round scones: Flatten the dough to a thickness of 3 cm then use a round cookie cutter to cut out circles.
Place the scones on a baking tray lined with baking paper. Brush the scones lightly with the fermented milk mixed with the egg white and, if desired, sprinkle with sea salt or grated cheese.
Place the scones in the refrigerator and let sit for 15 to 30 minutes.
Preheat the oven to 200°C.
Bake the scones for 20 to 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for a few minutes on the baking sheet before serving.
NOTES
How to store Smoked Bacon Cheddar Scones?
At room temperature , baked scones will keep perfectly well for 2 days. Remember to cover them or put them in a box.
In the refrigerator , the smoked bacon and cheddar scones will keep for up to 4 days. To enjoy them, simply reheat them in the oven.
In the freezer , scones can be stored cooked or raw, well wrapped. They will stay intact in the freezer for 3 months.
How to reheat scones?
Preheat oven to 180°C, place scones on a baking tray lined with baking paper. Heat cooked scones for 10-15 minutes. For frozen scones, bake for 30 minutes or until golden brown. Leave to cool before serving.