Monday, October 5, 2009

Savory Breakfast Scones

One recipe this week on Friday Baking with Not Quite June Cleaver is Savory Scones. I made them for breakfast this morning and they were really good. The recipe didn't call for it but split the scone and stuck a couple of scramble eggs in the middle. It was definitely filling! I put the rest of the batch in the freezer for mornings when I need a quick breakfast.

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 (I chopped it first and then cooked it)
3/4 to 1 1/2 cups buttermilk
1 large egg
2 tsp water

Note: Heavy cream can be substituted for half of the buttermilk.

Preheat oven to 400.

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 made 8 scones and had to cook them for about 25 minutes. It could be the high altitude.

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