Savory Breakfast Scones
From foodiebride 16 years agoIngredients
- 3 cups all-purpose flour shopping list
- 1 Tbsp baking powder shopping list
- 1 tsp salt shopping list
- 1 Tbsp freshly ground black pepper shopping list
- 1 stick chilled unsalted butter, cut into small cubes (I freeze my butter for 15 minutes before needing “chilled” butter) shopping list
- 1 1/2 cups grated cheddar cheese shopping list
- 4 green onions, thinly sliced shopping list
- 10 slices bacon, cooked and chopped into 1 inch pieces shopping list
- 3/4 to 1 1/2 cups buttermilk shopping list
- heavy cream, optional* shopping list
- 1 large egg shopping list
- 2 tsp water shopping list
- *heavy cream can be substituted for half of the buttermilk. shopping list
How to make it
- Preheat oven to 400. Grab your peppermill and start grinding - use a full tablespoon for a wonderfully peppery background or reduce by 1 tsp for less pepper flavor.
- 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 a Silpat-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
The Rating
Reviewed by 6 people-
I just needed to tell you that I made this for the cafe that I cook for and they were a HUGE hit. Here is a review about them on YELP!:
http://www.yelp.com/user_details?userid=9f6AqXlpXYBiod0twVX06A
luisascatering in Burlingame loved it -
I will be trying these this weekend I love the cheese and buttermilk combination in this recipe.
Five forks and a smile :)trigger in loved it -
How delightful! Luisa directed me here and I applaud her choice. I cannot wait to make these scrumtious scones. They sound awesome. High 5! Thank you.... :) Vickie
lunasea in Orlando loved it
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