Savory Breakfast SconesFrom foodiebride 8 years ago
- 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.
People Who Like This Dish 31
The Cookfoodiebride Houston, TX
The Rating6 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!:
luisascatering in San Carlos 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.... :) Vickielunasea in Orlando loved it
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