Lately, We’ve been craving more of a savory breakfast item rather than a sweet one. Or perhaps it’s the combination of savory and sweet that really hits the spot. Breakfast scones typically capitalize on that flavor profile-buttery dough typically mixed with sweet dried fruits or nuts. These scones however are full throttle savory that make for the perfect breakfast pastry. The sharp cheddar and salty smokey bacon will have you forgetting about that sweet tooth. Best yet, these bad boys can be prepared a day or two in advanced by placing in the freezer until your ready to hold your brunch party of casual record-listening Sunday morning.
Yield: 24 Scones Time: 1 hr 35 mins total, 35 min active
- 3 1/2 cups all purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 12 oz. cold butter, cubed
- 3/4 cups buttermilk, possibly a few tbsp more
- 4 oz sharp cheddar cheese, 1/4′ cubed
- 4 scallions, thinly sliced
- 6 strips black forest bacon, cut into 1/4′ pieces, cooked and rendered. Reserve 2 tbsp of bacon fat
Step 1 Mix the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. ‘Cut’ the cubed butter into the flour by mixing and rubbing the butter into the flour by hand until pea-sized pieces form. Add the bacon, cheese and scallions. Slowly add the reserved bacon fat and buttermilk into the dry ingredients and mix until a rough dough forms. Mixture should be wet but not too sticky. Add additional buttermilk if need be.
Step 2 Dump prepared dough onto a well floured surface. Lightly kneed into a more cohesive dough and shape into a rectangle 1/2′-3/4′ thick. Dust with four if dough is sticking to your board.
Step 3 Cut dough into 1 1/2 inch squares with a sharp knife and place them directly onto a cookie sheet. The mixture should yield between 24-30 scones. Feel free to reshape dough mixture to yield correct amount. Place scones in freezer for at least an hour, up to 2 days.
Step 4 Preheat oven to 400 F. Take scones out of the freezer. Prepare an egg wash by beating an egg in a mixing bowl with a bit of water or cream. Brush wash over the top of each scone and sprinkle a bit of sea salt over each scone. Cook scones for 20-25 minutes or until lightly golden brown. Serve warm or at room temperature.
Tips: Although you want a dough that keeps together, the key to a tender fluffy scone is to not over-mix. Don’t be alarmed if you see the occasional large chunk of butter in the mix. Part of the reason for freezing before baking is to get the fats super cold prior to heating them which results in the butter releasing steam inside the scone. This results in a tender flake and a great crumb. These scones are also superb by replacing the cheddar and scallions with maple syrup and a bit of brown sugar. My mouth is already watering..