This week on Friday Baking with Not Quite June Cleaver I made Savory Breakfast Scones. They were very good and tasted great warm out of the oven for breakfast. I split up the work and cooked the bacon and shredded the cheese and measured out the dry ingredients the night before and then when I woke up I finished them and we could have them hot and fresh. It is definitely a good one to take on a camping trip or something like that!Savory Breakfast Scones
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes (freeze butter for 15 minutes for “chilled” butter)
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
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes (freeze butter for 15 minutes for “chilled” butter)
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. 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 parchment lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
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 parchment lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
I'm glad you liked the beef recipe. Upon my cousin's suggestion I made these with 1/2-3/4 lb. browned sausage and they were delicious. Just a thought for a variation if you make them again.
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