Wednesday, November 19, 2008

Bacon Cheddar Scallion Scones

I've been playing with a cream scone recipe for a while, but I've gotten tired of sweet scones. So after a little research online, I've put together a few recipes to form one damn good savory scone. Using the near-perfect triumvirate of bacon-cheddar-scallions, these are a nice alternative to biscuits. I'm planning on making mini versions of these to take with me to Thanksgiving next week.

Bacon Cheddar Scallion Scones

3 cups flour
1 Tbsp baking powder
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
1 stick butter, cut into small pieces
about 5 ounces of cheddar, grated
4 green onions
10 slices bacon, cooked crisp and crumbled
3/4 cup buttermilk
1 large egg

Preheat oven to 400°.

Combine dry ingredients (flour through cayenne). Add in butter and work with your hands to combine - press butter between your fingers to form thin sheets. Add cheese, green onions, and buttermilk, and mix together. Add bacon and egg and mix until all the ingredients are incorporated.

Turn dough out onto a flat surface and knead a few times to smooth out the dough. Form dough into a ball, then flatten into a 1/2-inch thick disk. Cut the disk into wedges. Spread wedges across a parchment-lined baking sheet, leaving a little room around them. Bake for 16-18 minutes, or until the bottom of the scones start to brown and the cheese in the scone begins to turn golden. Best served warm.

*And don't forget to vote for me (Pam Aghababian) for the Blogging Scholarship! I'm the only food blogger on the list. Voting ends Thursday (11/20) at 11:59pm!


Erin said...

Love it! I'm a total sucker for a savory scone.

Esi said...

I really love savory scones and you're right. Bacon, cheddar, and scallions is a winning combo!

Julia said...

Great minds think alike! I went through the same process (searching for a savory scone), and got to an identical place - except I seasoned with mustard instead of cayenne. Though I do like that touch!

Liney said...

I need to eat this now...

Anonymous said...

thanks for sharing.