Recipe

Savory Breakfast Scones Recipe

Add Step-by-Step Photos	Foodiebride / All my dishes 1 year, 5 months ago A wonderfully textured, peppery scone full of visible chunks of smoky bacon, green onions, and cheese. Prep:15m Cook:20m Servings:8	Foodiebride
	breakfast scone

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luisascate

staceyfish

Ingredients

3 cups all-purpose flour

1 Tbsp baking powder

1 tsp salt

1 Tbsp freshly ground black pepper

1 stick chilled unsalted butter, cut into small cubes (I freeze my butter for 15 minutes before needing “chilled” butter)

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

heavy cream, optional*

1 large egg

2 tsp water

*Heavy cream can be substituted for half of the buttermilk.

Directions

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.

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Comments

sunny 1 year, 5 months ago said:
These look fabulous!

borinda 1 year, 5 months ago said:
These sound so good.

crystalwaters 1 year, 5 months ago said:
These look outrageously yummy, and I must comment on your EXCELLENT directions and suggestions ... you are definitely an expert chef, and I wish you and your new hubby well in your business venture!

staceyfish 12 months ago said:
I made this for breakfast on Thanksgiving and they were wonderful! It definitely helps to use a thick-cut bacon and smoked cheddar. They turned out fluffier than I usually associate with scones, but if I had used the heavy cream instead of the buttermilk I probably would have gotten the classic scone texture. Fluffy or no, they were a huge hit around the breakfast table and the leftovers didn't last long!

meileen 7 months, 3 weeks ago said:
Oh my God! I just made these, and I'm eaing one hot out of the oven, as I write, it is absolutely delicious! These were also the very first scones I have ever made, soo easy! Thanks!

adairent 4 months ago said:
I just made these for a ladies breakfast. I used half & half for milk, 1t pepper and because I had no bacon, I used 1 c cooked mild sausage. I brushed them with half and half instead of egg. Wow...these are just what I was hoping for! Thanks for the recipe idea!

luisascatering 2 weeks, 5 days ago said:
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

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