When it comes to savory, bacon and cheese does seems to draw the most attention. These scones definitely have that covered. To further escalate your craving, toss in some green onions sauteed in bacon drippings and some garlic powder. Then, seal the deal by adding some heat with red pepper flakes and make sure that the bacon is actually peppered bacon.
A plate of these tasty scones will give women easy access to the man cave during football season. Men, on the other hand, may consider bringing these scones out in an effort to help your friend decide who gets those 50 yard line tickets...
Bacon Buttermilk Scones
adapted from Better Homes and Gardens Fall Baking
Ingredients
1 1/2 cups shredded cheese
1/2 cup chopped green onion
6 slices peppered bacon
1/4 tsp garlic powder
1/4 tsp crushed red pepper
1 tbs baking powder
3 cups flour
1/2 cup cold butter (cubed)
1 egg
1 cup buttermilk
Prepare a baking sheet by lining with parchment paper. Preheat the oven to 425 degrees. Lightly dust a flat surface with flour.
Cook the bacon in a skillet over medium heat until crispy. Remove from pan and lay on paper towels to drain. Empty all but 2 tablespoons of bacon grease from pan. Chop or crumble bacon into pieces and set aside.
Place chopped green onions in the same pan in which the bacon cooked. Stir fry until tender. Empty pan over a sieve and let the grease drain, reserving the sauteed onions. Set aside.
Sift together the flour, garlic powder and baking powder into a medium size bowl. Then add the red pepper flakes.Toss in the butter chunks and use a pastry blender to form the mixture into coarse crumbs. Fold in the green onions, cheese and bacon, making sure all is evenly distributed. Form a well in the center of the mixture.
Using a medium bowl, whisk together the buttermilk and egg. Take out 2 tablespoons of the mixture for reserve. Empty the remaining egg/buttermilk batter into the well that was formed in the flour mix. Using a wooden spoon or large fork, stir all until combined into a dough.
Empty dough onto prepared surface and knead, about 10 to 12 turns. Roll dough into flat mass that is 1/2 an inch thick. Cut into squares or circles with a 2 inch biscuit cutter. After all is cut, you should have 24 to 26 scones. Place all on cookie sheet, fitting all 24 or 26 closely together but not touching.
Brush the tops with the reserved buttermilk mixture. Place scones in oven to bake for 13-15 minutes. They will be lightly golden on top and bottom when done. After baking, transfer scones to rack to cool.
Tips and Notes:
1. The cheese is your preference, for really spicy scones use jalapeno cheese. The recipe does recommend Guyere.
2. Sharply cut dough edges will insure proper rise to the scones. Make sure your biscut cutter is sharp and do not twist when cutting into dough.
**2 YEARS AGO:Chocolate Sugar Cookies**