Certain weeks, this week for example, I struggle to post even once. I’m typically not confounded by the culinary piece (although I can get frustrated when a day-long recipe results in an inedible flop), but by this part – the header, the “intro”, the story behind the recipe. Often, I’ve cooked (and eaten) my creation days, if not weeks, before I hit upon a header for the recipe, if ever. Many dishes never make it to publication.
Last night, “D” and I were batting around fictional “intro” ideas for these scones (baked last Sunday) that included a faux picnic featuring these scones at last night’s Hollywood Bowl concert (à la Sunset Magazine) and another story involving Jared Kushner, Russia meetings and his desire for sweet scones vs. savory.
Unfortunately, in my world, the truth behind the recipe is never that compelling.
I baked these savory scones for no other reason than I wanted kitchen time. The flavor combination idea (a classic) resulted from watching a rerun of The Great British Baking Show. Originally, I was imagining a yeasty swirl bread, loaded with a filling of bacon-cheesy goodness when I hit upon the idea of scones instead. Using my favorite sweet scone recipe as a base, I decreased the sugar, swapped sweet ingredients for savory and, voila – buttery, savory scones.
Granted, the Kushner-Russia connection would have been more interesting.
Bacon, Cheddar and Green Onion Scones
- 8 strips bacon, cubed
- 1 bunch green onions, white and light green parts only, sliced
- 3 oz. sharp cheddar cheese, grated
- 4 cups all-purpose flour
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (3 sticks) unsalted butter, cold and cut into cubes
- 1 ¼ cup buttermilk, divided
- 1 whole egg
- flaky sea salt (such as Maldon)
- Cook bacon in a skillet until crisp. Remove bacon from pan. Add green onions to bacon grease in pan and sauté until softened. Add onions to bacon and cool both. Preheat oven to 350⁰ F. Line two baking sheets with parchment or silicon mats.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add the cold butter. Using your fingers, rub the butter into the flour until butter is pea-sized.
- In a liquid measuring cup, measure 1 cup buttermilk. Beat in whole egg until well combined. Pour buttermilk into dry ingredients and gently combine with your hands until dough barely comes together. Add bacon, green onion, and cheddar and gently combine. The secret to flaky scones is not to overwork the dough.
- On a lightly floured surface, shape the dough into two disks about 1 ½ inches high. Cut each disk into 8 wedges. Place the wedges on the baking sheets. Brush scones with remaining ¼ cup buttermilk and lightly sprinkle with sea salt. Bake for 35-40 minutes until scone are golden brown. These scones are best served slightly warm.