4 tsp baking powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tsp granulated sugar
4 Tbsp cold butter, diced into cubes
2 Tbsp cold shortening
3/4 cup milk
4 strips cooked bacon, roughly chopped
1 cup shredded white cheddar sun-dried tomato and basil cheese
Preheat oven to 400 degrees.
In a small bowl, combine flour, baking powder, salt, pepper and sugar. In the bowl of a standing mixer, hold a sifter over the bowl and sift the flour mixture through it and into the bowl. Attach the paddle attachment to the mixer and add the butter and shortening to the flour mixture. Mix on medium speed until butter is incorporated and mixture resembles crumbs the size of peas. Add the egg and milk and mix again until just combined. Add the bacon and cheese and mix again until all is combined well. Do not overmix!
Lay out a layer of parchment paper on a baking tray. Spoon a heaping tablespoon of the scone batter onto the tray. Don't worry about making perfectly rounded scones or if peaks develop; you want them to look rustic and homemade. Place them about 1-2 inches apart and make sure they are all about the same size to ensure even cooking among the scones. You should have 12-15 scones depending on their size.
Bake in oven for 16 mintues exactly. Tops will begin to golden. Remove and let cool slightly before serving.
Serve hot out of oven or at room temperature.