Ben’s parents came to visit us in Amarillo last weekend. I wanted to make something for breakfast Saturday morning, but not something sweet like muffins, but not a casserole either. The solution? A savory scone.
This recipe is from Rebecca Rather’s Pastry Queen cookbook. I have tried a lot of recipes from this cookbook with great success, so I trust it.
I made the scones the night before and reheated them in a 300° oven for about 15 minutes. They can be served with butter, but are wonderful on their own. One change I would make in the future is to use just a little less pepper. Ben said he liked the pepper flavor, so it was probably just me. Also, I used regular bacon. The original recipe calls for apple smoked bacon, which I will try next time.
Bacon and Cheddar 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 bacon, cooked and chopped into 1 inch pieces
- 3/4 to 1 1/2 cups buttermilk
- 1 large egg
- 2 tablespoons water
Preheat oven to 400°. Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas. Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture.
Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.
Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.