Who doesn’t love a good scone for breakfast? It’s like a waffle that way. Most of us have probably had blueberry or chocolate or maybe even cinnamon chip scones, but how common is a savory version?
I had run across this recipe about six months ago, and it sounded so unusual and so delicious that I tucked it away, ready to be pulled out in the right occasion. That occasion came around when I planned my Thanksgiving menu. Breakfast has a history of being all too often overlooked on that certain day, so on this Thanksgiving, my first un-adult-supervised one, I decided to start it off right.
These were perfect for the occasion – hearty, but not overly so, they satisfied without stuffing. And the bacon/smoked cheddar/scallion/fresh-ground pepper combo was fantastic and bold. Try them next time you have overnight guests – they’re a very welcome surprise.
Savory bacon and scallion breakfast scones
From the Foodie Bride blog
When I made these they were seriously light in texture – much more so than any scone I’d had before. I used straight buttermilk instead of heavy cream, so if you like heavier scones try the half buttermilk/half cream suggestion below.
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
1 1/2 cups grated smoked 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 (can be substituted for half of the buttermilk)
1 large egg
2 tsp water
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 1/2 inch thick (the circle might be anywhere from 8-10 inches wide). 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 parchment-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.