Prep 45 mins
Cook 20 mins
This recipe comes courtesy of Rebecca Rather--her new cookbook is entitled The Pastry Queen: Royally Good Recipes From The Texas Hill Country's Rather Sweet Bakery And Cafe--I hope you enjoy it.
- 709.77 ml all-purpose flour
- 14.79 ml baking powder
- 4.92 ml salt
- 9.85 ml fresh ground black pepper
- 118.29 ml chilled unsalted butter, cut into small cubes
- 354.88 ml grated cheddar cheese
- 4 green onions, thinly sliced
- 10 slice apple-smoked bacon, cooked and chopped into 1 inch pieces (any type of bacon may be substituted~)
- 177.44-354.88 ml buttermilk
- 1 large egg
- 29.58 ml water
- Preheat oven to 400°F.
- Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and 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; mix just until blended.
- ~~(Or, in a large bowl, stir together flour, baking powder, salt and pepper. Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas. Stir in cheese).
- Add the green onions, bacon and 3/4 cup buttermilk to the flour and cheese mixture.
- Mix by hand just until the ingredients are incorporated.
- If the dough is too dry to hold together,use the remaining buttermilk,adding one tablespoon at a time, until 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 dough from bowl and place 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 8 inches wide and 1/2 inch thick.
- Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
- Whisk the egg and water in a small mixing bowl.
- Brush each wedge with the egg wash.
- Place scones on an ungreased baking sheet; bake 18-20 minutes,or until golden brown and no longer sticky in the middle.
- Serve warm.
These were easy to make, and absolutely fabulous. They were the first thing to disappear from the breakfast table on Easter Sunday, and I have a feeling that I will be getting a lot of requests for them in the future. Thanks for the recipe, Peggy Lynn!
Tasty scones! Good flavor and texture. I also needed most of the buttermilk, and I had to cook them a little longer than 20 minutes (could be my oven). Next time I would cut back a bit on the pepper, and the salt (that might be because I used salted butter). I might also try adding some herbs...dill, maybe?
Oh my, how delicious the scones turned out! I followed the directions, using a thick-cut bacon, subbing diced sweet onion for the green onions (forgot to get), and reduced the pepper to 1 teaspoon b/c granddaughter was going to have breakfast with us. I needed all the liquid called for the dough to hold together. The scones smelled wonderful and tasted even better. The kids loved them and 2 yr old DGD did too. Definitely recommend this recipe for a savory treat! (Looking forward to leftovers tomorrow morning for breakfast!)