Bacon and Cheddar Scones

Can you believe this is the first time that I’ve ever made a scone? I’ve always shunned scones because I thought they were dry and crumbly. After making these, my opinions have changed! These savory scones are packed full of cheese and bacon, and the addition of buttermilk makes soft and moist inside, similar to a good buttermilk biscuit. They were a perfect accompaniment to balance out all the sweets that I served brunch.

Bacon and Cheddar Scones
Yields: 8-10 scones

3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons freshly ground black pepper
1/2 cup (1 stick) chilled, unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices of bacon, diced and cooked; then drained of fat
3/4 – 1 1/2 cups buttermilk

1 large egg
2 Tablespoons water

Preheat the oven to 400. In a bowl of an electric mixer fitting with a paddle attachement, sift together the flour, baking powder, salt, and pepper. Combine on low speed until incorportated, then gradually add the butter cubes as the mixer is still running. Mix the dough until the mixture is crumbly and studded with butter-flour bits (about the size of small peas). Add the grated cheese and mix until just blended.

Add the bacon, green onions, and 3/4 cup of the butter milk. Mix by hand until all the ingredients are incorporated. If the dough is too dry and will not hold together, add extra buttermilk 1 Tablespoon at a time, stirring lightly with each addition. Do this until the dough is pliable and can be formed into a ball. Do not overwork the dough, or the scones will not be light and tender.

Place the dough on a lightly floured surface. Pat into a ball, and roll into an 8-inch circle that is about 1/2 inch thick. Cut into 8 wedges for largeer scones, or 10 wedges for smaller scones.

Combine the egg and water in a small bowl.

Place scones on an ungreased baking sheet, and brush each scone with the egg wash. Bake 18-20 minutes, or until golden brown and no longer sticky in the middle.

Source: Pink Parsley

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