Bacon and Cheddar Scones
I can pretty much guarantee that now that I have discovered the beauty of scones that you will all get sick of them and wish that I would stop posting scone recipes. Please, just indulge me for a bit longer okay? I need to thoroughly explore the world of the scone and I promise to only share the very, very best scones that I make. These fit in that very, very best category.
Bacon. Cheddar cheese. Green onions. Those are a few of my favorite ingredients and each one of them is hidden away inside these delightful little scones. Well, okay, so these weren’t “little” scones. They were big. Big and hearty and filling. They’re perfect for breakfast, but I think they’d go just wonderfully with a bowl of soup for lunch.
These were a bit fussier than my last recipe for Chocolate Chip Scones, but they were so worth the extra effort. We’ve been grabbing scones for breakfast every morning this week! They are quick to reheat in the microwave, but they are even tastier heated up in the oven for a bit.
Just look at these! They’re like a clean, compact little breakfast sandwich! In fact, I think I might go eat one now. For dessert. Don’t even try to stop me.
Bacon and Cheddar Scones
Recipe from The Pastry Queen
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tsp ground black pepper
- 1/2 cup chilled butter, cut into small cubes
- 1 1/2 cups grated cheddar cheese
- 4 green onions, thinly sliced
- 10 slices bacon, cooked and crumbled
- 3/4 to 1 1/2 cups buttermilk
- 1 large egg
- 2 tbsp water
Preheat oven to 400 degrees. Fit your mixer with the paddle attachment and add flour, baking powder, salt, and black pepper to the bowl. Mix on the low speed. Slowly add cubes of butter to the flour mixture and keep mixing until it is crumbly and your butter is in small pea sized pieces. Add the grated cheese and mix until blended in.
(If you don’t have a mixer just stir dry ingredients together and cut butter in with a pastry cutter or two knives and then stir in the cheese.)
Add the green onions, bacon, and 3/4 cup of buttermilk to the flour and cheese mixture. Mix by hand until all the ingredients are incorporated. Do not overwork the dough! If the dough is still to dry to hold together, add in more buttermilk 1 tablespoon at a time, until you can form the dough into a ball.
Turn the dough out onto a lightly floured surface and form it into a ball. Using a well floured rolling pin, flatten the dough into a circle about 8 inches wide (mine was closer to 10 inches) and 1/2 inch thick. Cut the dough into 8 to 10 equal wedges depending on the size of scone you want.
Whisk egg and water together and brush the tops of the scone with the egg wash. I sprinkled a bit of kosher salt on the tops because I’m wild and crazy, but the original recipe didn’t call for this.
Place scones on an ungreased cookie sheet and bake for 18-20 minutes or until they are golden brown and no longer sticky in the centers. Serve warm!