Black Pepper-Cheddar and Bacon Scones

1 tablespoon black pepper

3 cups flour

1 tablespoon baking powder

1 tsp. salt

1 /2 cup butter, cold and cut into pieces

1 1/2 cups grated sharp cheddar cheese

4 green onions, thinly sliced

1 lb. bacon, diced and cooked crisp

3/4 cup-1 1/2 cups buttermilk

2 seeded and finely chopped jalapenos

1 egg

2 tablespoons water

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl place the flour,pepper,salt and baking powder and whisk to combine. Using a pastry blender or fork cut the butter into the flour until it resembles small peas. Toss together in the flour mixture the cheddar cheese, green onions, jalapenos and cooled crisp diced bacon. Add 3/4 of a cup of the buttermilk and mix by hand until incorporated. Add 1 tablespoon at a time , buttermilk until dough is pliable and can be formed into a ball. Be mindful not to overwork dough. Place on a lightly floured surface and pat the dough or roll into a circle of 1/2 inch thick. Cut circle into wedges depending on size preferred. Place on parchment lined baking sheet . In a bowl whisk to combine the egg and water. Brush the tops with the egg wash. Place in oven and bake for 15-20 minutes or until golden and cooked through. Serve warm.