Savory Summer

In the last year or so, I've developed an incredible fondness for scones. They are surprisingly easy to make and pair well with all kinds of foods. Mostly, I tend toward sweet versions, but that changed recently when I decided I needed something a bit more savory and hearty to make into brunch sandwiches and serve alongside summer pasta dishes. The result was this:

Chock full of crispy bacon, melted cheese, and green onions, these scones are hearty enough to be breakfast on their own. However, part of why I made them to begin with was to serve as the foundation of a fantastic brunch sandwich. Let's just say I was not disappointed:

Simply tucking a couple of slices of bacon and fried egg into a scone made for an amazing sandwich. Fresh fruit on the side and endless mugs of coffee and we'd found out savory summer. Maybe that will have to give way to a savory autumn as well, but for now, I'm savoring what I've got on my plate! I hope you do, as well.

Bacon Cheddar Scones

  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 1 T. baking powder
  • 2 tsp. sugar
  • 1/2 stick (2 ounces) cold butter
  • 1 c. (4 ounces) diced cheddar cheese
  • 1/3 c. sliced green onions
  • 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
  • 3/4 c. half and half, or enough to make the dough stick together

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with a silicone baking mat.

Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. (I like to use my hands for this.) Mix in the cheese, green onion, and bacon until evenly distributed. Add ¾ cup of the half and half, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add more half and half until the dough comes together. Transfer the dough to a well-floured work surface.

Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of half and half.

Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

  • Yields: 8 servings
  • Preparation Time: 40 minutes

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