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Preheat oven at 180°C (350°F).
Line a baking sheet with parchment paper.
In a bowl, mix egg and buttermilk.
In a food processor, combine flour, crème Oka, butter, baking powder, salt, sugar and fresh pepper.
Pulse 4 to 6 times.
Add liquid (egg and buttermilk).
Pulse again at pulse 2 to 3 times.
Transfer mix in a bowl and add shallot, bacon and shredded Oka.
Hand mix and form a ball. Refrigate.
To cut scones, the batter mix must be cold.
Roll dough in a rectangle of about 2.5 cm thick and cut in 8 triangular pieces.
Place scones on baking sheet.
Bake on middle rack for about 15 to 20 minutes.
Enjoy with Oka Crème cheese.
Note:
Dough can be kept in the freezer, well wrapped, for 1 month.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.