- Cooking Time:
- Preparation Time:
- 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 (I freeze my 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
- heavy cream, optional*
- 1 large egg
- 2 tsp water
- *Heavy cream can be substituted for half of the buttermilk.
- 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 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 Silpat-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
NotesA tender, flaky scone loaded full of bacon, cheese, and green onions - a meal in itself! They freeze well, too.
Breakfast scones, adapted from The Pastry Queen
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Cooking with THE HOLMES SISTERS Volume 1 "As seen on 3ABN"
Angel Acres Christmas Dinner Cookbook!
Adventures in CookingSee More
Easy Chocolate Tart
Black Bean And Corn QuesadillasSee More