Bacon Cheddar Scones

I made these for Scot's exam a few weeks ago (along with the amazing coffee cake).  I wanted something simple and quick that I could make the morning of the exam.  And these were perf.  

These are totally better the day thet are made.  By a lot.  So, I recommend serving them the same day.  

I have made some biscuits in the past with green onions and/or cheese in them.  When I saw a scone version of the same idea, it sounded so so good.  And they really were.  Probably my favorite scone ever.  But a cinnamon scone with coffee is a close competitor.  

This recipe also strongly encouraged me to buy an electric pepper grinder.  Recipes can encourage.  Don't worry.  Hand grinding tsps or even a tbsp of pepper sucks.  Stinks.  Shucks.

Bacon Cheddar Scones

from Annie’s Eats

3 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1-2 tsp. ground black pepper (depending on your preference)

8 tbsp. cold unsalted butter, cut into small cubes

11/2 cups grated cheddar cheese

4 green onions, thinly slices

10 slices bacon, cooked and chopped or crumbled into small pieces

1 cup buttermilk (plus up to 1/2 cup extra, if needed)

1 large egg

2 tbsp. water

Preheat the oven to 400° F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.

Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.

In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

(Servinngs: 8, Prep time: 30 min., Cook time: 20 min., Difficulty: Easy)

Printable Version