I’d like to tell you there’s good reason for this post such as a weekend of backyard BBQs, buckets of cold beer, and horseshoes. After all, horseshoes is the only game worth playing where “close” counts.
Unfortunately, I don’t have a horseshoe pitching court. (I should really get one.) There’s been no time for weekend-day-beers. (Someone should ban weekend work.) And, BBQs would insinuate 60-degree weather, with a slight breeze, is warm enough to lounge around in. (It’s not.)
Here’s the reason for these scones – they’re damn good. Are they pretty? No. Are they healthy? Definitely not. What they are is bacon-cheese-butter goodness. These aren’t your sweet coffee dipping, tea partying, dessert eating scones.
They’re meant for the no-muss, no-fuss eater who enjoys a good dose of salt and fat offset with the slight tang of green onion. While they’re exactly the kind of scone that should be eaten with a cold beer and heavily sauced bar-b-q brisket, you won’t be disappointed when you have them with an everyday dinner, for a snack or a just-because-you-can-bite.
Work gets in the way of a lot of things. Bacon Cheddar Green Onion Scones shouldn’t be one of them.
Bacon Cheddar Green Onion Scones
This recipe works because it’s filled with delicious ingredients. It also works because you grate the butter allowing you to more easily cut it into the flour. (This is one of my favorite tricks. Thank you Cook’s Illustrated.) To grate butter, place it and the grater into the freezer for 10 – 15 minutes (longer if your butter was at room temperature). Take the butter out, grate it onto a plate and put the grated butter back into the freezer until you’re ready to use it.
2 cups flour
2 TBS baking soda
½ tsp salt
1½ cups butter, grated (3 sticks)
6 strips bacon, cooked crisp and chopped
½ cup cheddar cheese, grated
½ cup chopped green onions (aka scallions)
1¼ cups buttermilk
Preheat oven to 350 degrees. Coat a baking sheet with non-stick cooking spray. Combine flour, baking soda, and salt in a large bowl. Sift well to mix.
Using a pastry cutter, cut the grated butter into the flour mixture until it resembles course crumbs.
NOTE: If you don’t have a pastry cutter, two knives will work or your hands. Just keep in mind, the heat of your hands will cause the butter to melt. This gives you a dense scone rather than a flakey scone.
Add bacon, cheese, and scallions. Mix to incorporate. Fold buttermilk into dry ingredients until dough comes together.
Separate batter into 12 equal parts. Place on prepared baking sheet with at least 1½ inch margins between each scone. Bake for 15 – 20 minutes, until golden brown and a toothpick comes out cleanly.
NOTE: If you can’t bake them all in one batch or don’t want 12 scones that day, scones will freeze. Place them on parchment paper and put them into the freezer for 1 hour. Transfer into a freezer safe, sealable container and keep for up to 1 month. Bake frozen, directly from freezer, at 350 degrees, but allow an extra 5 minutes in the oven.
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