Savory Breakfast Scones

It's hard to belive it is November already. For me, it really starts to feel like the holidays the day right after Halloween. From there on out it's full steam ahead to Christmas!

Here's a great breakfast/brunch or anytime scone to get you going through the cold weather. These scones are filled with bacon, cheddar and green onions. A great addition to serve with soup and round out a meal. Tender and flaky on the inside, they don't even need butter. I like mine hot but not too crispy, so if there are leftovers, I microwave one for 20 seconds and it's just perfect.



Savory Breakfast Scones
Makes 10 | adapted from 3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp freshly ground black pepper
1/2 cup butter, very cold
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1" pieces
3/4 - 1 1/2 cups buttermilk (heavy cream can be used for half of the buttermilk)
1 large egg + 2 tsp water (for egg wash)

1. Preheat oven to 400 degrees F.

2. Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour - butter bits about the size of small peas. Add grated cheese and mix just until blended.

3. Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix with wooden spoon until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough can be formed into a ball. Stir as lightly and as little as possible for a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8" wide x 1/2" inch thick. Cut dough into 10 equal wedges.

4. Whisk egg and water to combine. Brush each wedge with egg wash. Place scones on a baking sheet and bake for 18-20 minutes, or until golden brown and no longer sticky in the middle.