Breakfast in a Scone


I saved this recipe from Confections of a Foodie Bride’s blog awhile ago and have been dying to try it! My mom came to visit a couple of days ago and she doesn’t really like traditional “breakfast” foods so I thought that she might enjoy these. And enjoy she did! She took a few back with her and my sister reports that they are awesome.

I followed this recipe to a “T” and used buttermilk for the entire amount of liquid called for. I did roll the dough into an 8″ circle, however I thought this made the scones mighty large (in comparison to the picture in Foodie Bride’s blog) but everyone loved them and they turned out tasting great! I will definitely be saving this recipe and making it often!

Bacon, Cheddar and Green Onion Scones

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 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 may be substitued for half of the buttermilk.

Preheat oven to 400.

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 black 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 Tbsp 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 flours 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 the 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 or parchment paper-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

Bacon, Cheddar and Green Onion Scones

Servings 10 servings
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Course:Snack
Cuisine:American
Author: Michelle

These savory scones are so delicious!

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)
  • 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 may be substitued for half of the buttermilk.

Directions:

  1. Preheat oven to 400.
  2. 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 black pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
  3. 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 Tbsp 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 flours 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 the size scone you prefer.
  4. Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a Silpat or parchment paper-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

Nutrition:

Calories: 405kcal
Fat: 25g
Saturated fat: 12g
Cholesterol: 75mg
Sodium: 477mg
Potassium: 320mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 1g
Protein: 12g
Vitamin A: 580%
Vitamin C: 0.9%
Calcium: 236%
Iron: 2.4%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!