Apple-Smoked Bacon and Cheddar Scones

Spring is a busy time for many. We are ready to be out of the house after those cold winter days. Yard work always awaits, and those outdoor projects that we have put off all winter need to be tackled.

Greg and I recently spent three days putting metal siding and a metal roof on an outdoor building. I’m sure we could have hired a professional to do it in a third of the time. However, we did not kill each other in the process, and we have a good feeling of accomplishment!

On these busy days, it’s nice to have something on hand for a quick breakfast or even a snack. These scones are a great savory treat that my family loves. Everything is better with bacon and cheese and these great with a cup of coffee on the go.

Apple-Smoked Bacon and Cheddar Scones

 

Author:

Amye Melton

Print

 

Ingredients

• 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

Instructions

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.

3.2.2708