When I think of breakfast pastries, a savory item usually isn’t what I think about. Muffins – yes. Cheese Danish – oh yeah. Cinnamon buns – gimme gimme gimme! And though I love so many varieties, scones aren’t usually what I reach for…but I think my mind is changing now after making these bacon-cheddar scones. How could anything with bacon, cheddar, and scallions not be amazing? Quick and simple to put together, I think what’s so great about them (aside from the guaranteed amazing flavor), is that you can make them for any meal. I served them with some cheesy scrambled eggs but making them to serve with a roast chicken for dinner or a pot of soup for lunch would be totally acceptable and I’m sure very well-received, also. If you know you’ll be in a pinch for time, I suggest cooking your bacon earlier in the week when you have the time and pulling it out of the fridge when you’re ready to make the scones. Alternatively, you can make the dough in advance, cut and freeze it…then bake the scones off when you’re ready for them.
Apple-Smoked Bacon and Cheddar Scones
source: Rebecca Rather, The Pastry Queen
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
2 tsp freshly ground black pepper
1 stick well-chilled unsalted butter, cut into small cubes
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
1 large egg
2 tsp water
Preheat oven to 400. Line a baking sheet with parchment paper.
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 10 inches wide and 1/2 inch thick. Cut dough into 8 to 12 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. Bake for 18 to 22 minutes, or until golden brown and no longer sticky in the middle. Serve warm.