Hands down. These are one of my favorite things. A few years ago I met a friend for breakfast at a local coffee shop in Louisiana. They had a version of these savory breakfast scones using bacon, cheddar and chive (apparently that's not the same as a green onion, but oh well). I decided I could make them just as well on my own. So I've adapted a recipe from King Arthur Flour just a bit. We make these for breakfast and brunch using bacon, but we also like just making them as a bread side to go with dinner using only the cheddar and green onion. They are perfectly tender and fluffy! We love them. And in case you didn't know, we love all things yeti and all thing bike, so this towel from my friend Mary is beyond perfect for my family. In fact many of our yeti and bike gifts come from her. She has a gift for finding cool stuff. Enjoy, my friends!
Bacon, Cheddar & Green Onion Scones
2 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
3/4 tsp sugar
70g (or 5 Tbs) butter
1/3-1/2 cup grated cheddar cheese
1/4 cup chopped green onion
2-3 slices of cooked bacon, crumbled (opt)
3/4 cup whipping cream and whole milk*
Sift together flour, baking powder, salt and sugar. Cut in cold butter using a pastry blender or two knives (you can also grate it in) until butter is uniformly cut in and resembles course sand. This can be done in a stand mixer as well. Stir in grated cheese, green onion, and bacon. Add cream/milk mixture until it all comes together and is slightly sticky. You may or may not quite use the full 3/4 cup. Dump out onto a floured surface. Pat into a circle about 1/2-3/4 inch thick. Cut like a pie or pizza into 8 triangles. Place on a Silpat or parchment lined baking pan. Separate the triangles so they have room to rise as they bake. Bake at 425F (220C) for about 20 minutes, until risen and tops lightly browned. Enjoy!
And for my southern American friends, yes, scone is just a fancy way of saying biscuit. I often cut them out with my biscuit cutter as well. Or cut them into a big grid of squares for more bite-sized. Any which way works!
*The original recipe calls for all whipping cream. I cut it back to about 1/3 cup cream and the rest whole milk with no problem. I also sometimes use a mix of plain yogurt and milk. It works well too!
Bacon, Cheddar & Green Onion Scones
2 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
3/4 tsp sugar
70g (or 5 Tbs) butter
1/3-1/2 cup grated cheddar cheese
1/4 cup chopped green onion
2-3 slices of cooked bacon, crumbled (opt)
3/4 cup whipping cream and whole milk*
Sift together flour, baking powder, salt and sugar. Cut in cold butter using a pastry blender or two knives (you can also grate it in) until butter is uniformly cut in and resembles course sand. This can be done in a stand mixer as well. Stir in grated cheese, green onion, and bacon. Add cream/milk mixture until it all comes together and is slightly sticky. You may or may not quite use the full 3/4 cup. Dump out onto a floured surface. Pat into a circle about 1/2-3/4 inch thick. Cut like a pie or pizza into 8 triangles. Place on a Silpat or parchment lined baking pan. Separate the triangles so they have room to rise as they bake. Bake at 425F (220C) for about 20 minutes, until risen and tops lightly browned. Enjoy!
And for my southern American friends, yes, scone is just a fancy way of saying biscuit. I often cut them out with my biscuit cutter as well. Or cut them into a big grid of squares for more bite-sized. Any which way works!
*The original recipe calls for all whipping cream. I cut it back to about 1/3 cup cream and the rest whole milk with no problem. I also sometimes use a mix of plain yogurt and milk. It works well too!
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