I made these scones the other morning because I wanted something different for breakfast and had all the ingredients on hand. I really enjoyed them and thought they were similar to sausage balls. My family on the other hand, was not quite impressed with the scones. I think it is one of the first things I have made in a long time that no one enjoyed except for me.
The unfavorable reviews from my family actually made me second guess posting and sharing them with you, but I really liked them so I decided to go ahead and share them. I think they are a nice addition to a breakfast and would be great paired with some sweeter items though they would also be great to use as the base for a sophisticated egg sandwich. The scone is quite peppery so if you aren’t a fan of black pepper just reduce the amount.
If you aren’t a morning person, I think these scones could also be used as a nice alternative to traditional bread or rolls and served along side a nice bowl of soup. I only baked a couple of mine and froze the rest for later and think I will pull one or two out the next time soup is on the menu.
If you decide to give these a try, please let me know what you think.
Bacon Cheddar Scones
Printer Friendly Recipe
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/2 cup chilled butter, cut into small cubes
1 1/2 cups grated cheddar cheese
1/4 cup green onions, thinly sliced
1 1/4 cups bacon, cooked and crumbled
1/2 cup plain greek yogurt
1/4-1/2 cup milk
Preheat oven to 400°. Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper on low speed.
While the mixer running, gradually add the cubes of butter and continue mixing until the mixture is crumbly and the butter is in pea-sized pieces. Add the grated cheese and mix until just blended. (This can also be done by hand by stirring the dry ingredients together and then cutting in the butter using a pastry blender or two knives or in a food-processor.)
Add the green onions, bacon, 1/2 cup of plain greek yogurt and 1/4 – 1/2 cup milk to the flour mixture. Continue mixing on low in the mixer until the mixture comes together. (I start with 1/4 cup milk and then add the other 1/4 if needed.)Mix until all the ingredients are incorporated, being careful not to overwork the dough.
Transfer the dough to a lightly floured surface. Press the dough using either your hands or a rolling pin into 12X4 rectangle. Cut the dough into 16 triangles. (I divide my dough into froths then each fourth in half and then cut each half diagonally.) Transfer the scones to a lined baking sheet (parchment or a silicone baking mat work well). Bake for 15 minutes, until golden brown.
To freeze: Place uncooked scones in an airtight freezer bag. When ready to bake place frozen scones on a lined baking sheet and bake in a 400 degree oven. Check after 15 minutes but you will probably need to increase the baking a few more minutes.