I’m so glad I went back and made sure to try this recipe for Project Pastry Queen, because these are really fantastic scones! I’d never made a savory scone before, so I was curious about how these would turn out. In the end, they’re a meal in themselves–hearty, filling, and satisfying. There’s sharp cheddar cheese, smoky bacon, fresh green onions, and piquant black pepper. All that’s missing for breakfast are the eggs, but those aren’t hard to scramble up. Everyone who ate these gave them rave reviews, so I’m definitely adding them to my regular breakfast/brunch menu for when something a little special is in order!
Bacon and Cheddar Scones
Adapted from The Pastry Queen by Rebecca Rather
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1/2 cup chilled butter, cut into cubes
- 1 1/2 cups grated Cheddar cheese
- 4 green onions, thinly sliced
- 10 slices of bacon, cooked and chopped into 1″ pieces
- 3/4 to 1 1/2 cups buttermilk
- 1 egg
- 2 tablespoons water
- Heat the oven to 400 degrees. Cook the bacon and chop it, if you haven’t already done so.
- In a large bowl on low speed, combine the flour, baking powder, salt and pepper.
- With the mixer still on low speed, add the cubes of butter one at a time, until the mixture is crumbly. You want pieces no bigger than peas.
- Add the cheese to the bowl and turn off the mixer as soon as the cheese is incorporated into the mixture.
- Put the electric mixer away and, with a wooden spoon or sturdy spatula, mix in the green onions, bacon, and 3/4 cup of the buttermilk until combined. You want to do as little stirring as possible or else your scones will be tougher than a boot. If there are still crumbles that sit in the bottom of the bowl, add a teensy bit of buttermilk at a time until the dough sticks all together and can be squished into a ball.
- Lightly flour a cutting board and turn the dough ball out onto the board. Pat the dough into a round shape and, with a floured rolling pin, roll the dough out until it’s a circle 8″ wide.
- Using a large knife, cut the round into 8 wedges.
- In a small bowl, whisk together the egg and water and brush the mixture over the tops of the scones.
- Move the scones to an ungreased baking sheet and bake for approximately 18 minutes until golden brown on top.
- Definitely warm them up again in a 350 degree oven for 10-15 minutes if you’re going to serve them later. Enjoy with a tall glass of milk!