This is not a scone-loving household. I mean, with the exception of the scones my mom makes, I’ve never met a scone I really liked, and neither has my husband Mark. The scones we’ve had have always been flavorless and dry, and every bite sucks so much moisture out of your mouth that you have to have another gulp of coffee – or in my case, orange juice. I just cannot start the day without orange juice.
Well, just the other day, this recipe came along on one my favorite food blogs, Annie’s Eats, and with the big carton of buttermilk I had leftover and the weekend just around the corner, I was really excited to try these delicious-looking scones.
Success! These scones, unlike most that you’ve probably had, were so moist and full of yummy bacon and cheddar flavor. Just the right thing for breakfast, and even as a snack. And best of all, they don’t take much more time to make than a full breakfast, and you’ll have plenty of leftovers!
These would be fun to make with kids, or just by yourself, like me, if you have 20 minutes to spare and a hanckerin’ to try something new and delicious!
For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. ground black pepper
8 tbsp. cold unsalted butter
cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
Preheat the oven to 400 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a large mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet.