|Is there anything prettier than a pile of freshly baked scones?|
Although I love scones of all types, I usually bake sweet scones, and I think most Americans picture sweet scones when you talk of scones at all. However, to my surprise, Hubby’s workplace specifically requested a bacon-filled breakfast scone. After my initial surprise, I set to work developing a recipe that would do justice to bacon and a savory scone breakfast. This is what I came up with.
5 cups flour
1 large egg
2 tbsp water
3. Combine flour, salt, pepper, and baking powder in a large bowl. Whisk to mix.
4. Set aside the flour mix and chop the cooled bacon into inch-long pieces.
9. Optional: mix egg with 2 tbsp of water and brush on the top of the scones before baking.
|Measure out everything before you get started.|
|Combine the flour, baking powder, salt, and pepper.
Then add the cubed butter and work in until it resembles coarse sand.
|Add the chives, bacon and cheese.|
|Add the buttermilk, sour cream mixture and stir to combine.
Try not to overwork but combine as much as possible.
|Use a greased 1/3-cup scoop to form drop scones and
place about 2 inches apart on a parchment lined baking sheet.
|Bake until golden, about 15-17 minutes.|
I think next time I make these, I would add some jalapeños or cayenne pepper for a bit of spice.
The comments received on these scones were overwhelmingly positive. I snitched the barest piece, but I think an extra-sharp cheddar or more high quality cheddar cheese would be worth the investment.
These would be great to keep in the freezer and bake a couple at a time for a quick breakfast scone or to serve to guests as a quick and easy breakfast.
They also would complement chili or some other hearty soup well, I think. They’d probably taste well with Tabasco or a dollop of sour cream on top.
All in all, these are a pretty versatile scone full of different ways to enjoy it.