If I had to pick only one favorite recipe from The Pastry Queen, I’m not sure I could do it. I could narrow it down to three, maybe four… probably five. One things for sure: these scones would be in the top 3, (or 4… or 5). It’s my favorite omelet ingredients baked in a tender scone. It’s full of visible chunks of smoky bacon, green onions, and cheese – it really is an entire meal all on its own.
The scones freeze well, too! I usually keep one or two out and then pop the rest into a freezer bag and pull one out for breakfast ’til they’re all gone.
I originally blogged these scones back in early 2007 (4 years ago!) and was excited to see that Mariana of Food Junky selected the recipe as this week’s Project Pastry Queen challenge. That old post needed a new picture!
Bacon, Cheddar, and Green Onion Scones
A flavorful breakfast scone loaded with bacon, cheese, and green onions.
- 3 cups all-purpose flour (I use half whole wheat pastry flour, half all-purpose)
- 1 Tbsp baking powder
- 1 tsp salt
- 1 Tbsp freshly ground black pepper
- 1 stick chilled unsalted butter, cut into small cubes
- 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 (can substitute for half the buttermilk)
- 1 large egg
- 2 tsp water
- 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 1/2 inch thick (the circle might be anywhere from 8-10 inches wide).
- Cut dough into 8 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. To freeze: Allow to cool completely and store in an airtight freezer bag (and reheat in the microwave for about 2 minutes on medium power).
Yields: 8 large scones
Estimated time: 35 minutes