I’ve never been a big fan of scones. I prefer my sweets after dinner, and not at breakfast.
So, I was very excited to see this recipe for a savory scone on Pink Parsley (recipe is originally from The Pastry Queen cookbook).
I whipped these up last night for brinner (for those of you not in the know … having breakfast for dinner = brinner). Served warm along side runny eggs for dipping and a chilly fruit salad and it was the perfect meal!
Next time I think I’ll roll these out just a little thinner…they were quite thick. Otherwise, I have no changes. They were great!
INGREDIENTS
3C. All-purpose flour
1T. Baking powder
1t. Salt
2t. Freshly ground black pepper
1/2C. (1 stick) chilled, unsalted butter, cut into small cubes
1 1/2c. Grated cheddar cheese (I used soy cheese)
4 Green onions, thinly sliced
10 Slices of bacon, diced and cooked; then drained of fat
3/4 – 1 1/2C. Buttermilk (I used soy milk)
1 Large egg
2T. Water
DIRECTIONS
Preheat the oven to 400.
Sift the flour, baking powder, salt, and pepper into the bowl of a mixer fitted with a paddle attachment. Combine on low speed. Gradually add the butter cubes as the mixer is still running, until the mixture is crumbly and studded with butter-flour bits (about the size of small peas). Add the grated cheese and mix until just blended.
Add the bacon, green onions, and 3/4C. of the butter milk. Mix by hand until all the ingredients are incorporated. If the dough will not hold together and is too dry, add buttermilk 1 Tablespoon at a time, stirring lightly with each addition. Do this until the dough is pliable and can be formed into a ball (I ended up using1C. + 1T. total). Do not overwork the dough, or the scones will not be light and tender.
Place the dough on a lightly floured surface. Pat into a ball, and roll into an 8-inch circle that is about 1/2 inch thick. Cut into 8 wedges for more substantial scones, or 10 wedges for smaller scones.
Combine the egg and water in a small bowl.
Place scones on an ungreased baking sheet, and brush each scone with the egg wash. Bake 18-20 minutes, or until golden brown and no longer sticky in the middle.
Husband Rating – 4 out of 5 – “Best scone I’ve ever had.”
