Apple-Smoked Bacon and Cheddar Scones

Biscuits, muffins, coffee cake, pancakes, waffles, French toast, and scones…my preferred breakfast.  No, I do not have these everyday, but if I am going out for breakfast or preparing a special breakfast, these are my dishes of choice!

Last week we were out of town for spring break.  Before leaving I bought 3 new cookbooks on my iPad.  I fell in love with two of them and couldn’t wait to get home and start trying recipes.  This recipe comes from The Pastry Queen by Rebecca Rather and Alison Oresman.  It’s not a new cookbook, just new to me.

I did not have apple-smoked bacon on hand and made these with thick-cut hickory smoked bacon.  They were delicious and pleased the entire family since.  The cookbook suggests that you can substitute the Cheddar for any cheese you have on hand.  Also, for richer scones, substitute heavy cream for half of the buttermilk.

Apple-Smoked Bacon and Cheddar Scones
  • 3 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 2 tsp. freshly ground black pepper
  • ½ c. (1 stick) chilled unsalted butter, cut into small cubes
  • 1½ c. grated Cheddar cheese
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked and chopped into 1-inch pieces
  • ¾ to 1½ c. buttermilk
  • 1 lg. egg
  • 2 tbsp. water
  1. Preheat the oven to 400°F. Using a mixer fitted with a paddle attachment, combine the flour, baking powder, salt, and black pepper in a large bowl on low speed. With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add the grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together the flour, baking powder, salt and pepper. Gradually cut in the butter with pastry blender or two knives until the mixture resembles small peas. Stir in the cheese.)
  2. Add the green onions, bacon, and ¾ cup of the buttermilk to the flour and cheese mixture. Mix by hand just until all the ingredients are incorporated. If the dough is too dry to hold together, us the remaining buttermilk, adding 1 tbsp. at a time, until the dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a light-textured scone. Remove the dough from the bowl and place it on a lightly floured flat surface. Pat the dough into a ball. using a well-floured rolling pin, flatten the dough into a circle about 8inches wide and ½ inch thick. Cut the dough into 8 to 10 equal wedges, depending on the size scone you prefer.
  3. Whisk the egg and water in a small mixing bowl to combine. Brush each wedge with the egg wash. Place the scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
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