A lot of folks wrinkle their nose when they hear the word SCONE. They think DRY, CRUMBLY…..kinda like the ones in a popular coffee shop who used to have really good scones, but then all of a sudden made them smaller and more dry. BLEKH. If you have never had a scone, think of a good biscuit. A flaky, tender, buttermilk biscuit. A scone is similar but it usually has stuff in it….like fruit. Usually scones are sweet. I love those. I have posted a couple of those kind. But I also like savory scones. These are loaded with bacon (which you do not have to add), cheese, green onions, jalapenos and lots of black pepper. They are best, slightly warm, with or without butter. It’s the perfect “something” to serve guests. You could pretend you have this wonderful Bed and Breakfast Inn, that people all over the world want to visit, just to have one of your scones! Does that sound wonderful or what! You can leave out the bacon. You can add so many things to this recipe. I hope you enjoy it.
Note: the reason they are so light in color, is because I used mostly Jack cheese, which is light in color. I also slightly underbake to avoid them being too dry and making you hack and cough. Then you would complain that my scones are dry, like that popular coffee place and we can’t have that.
Bacon, Cheese, Green Onion Scones
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt (less if you’re adding bacon)
1 tsp. black pepper
1 stick of cold butter, cut into small pieces
1½ cups grated cheddar cheese (I used cheddar and pepper jack)
4 green onions, sliced
1/2 of a small jalapeno, minced
4 or 5 slices bacon, cooked and chopped in small pieces
1 cup plus 3 tablespoons of buttermilk
Preheat the oven to 400˚. In a food processor, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and pulse on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. You can do this in a mixer too, using a paddle attachment. Dump the mixture into a big bowl and stir in the grated cheese gently and DONT OVER DO IT. Gently mix in the green onions, bacon, and the buttermilk into the mixture just until everything is incorporated. Form into a ball. Don’t handle it too much. Place the dough on a lightly floured surface and pat the dough into an 8″ circle, about 1″ thick. Slice the dough into 8 to 10 wedges. Carefully place wedges on a parchment lined baking sheet. Bake for 14-18 minutes depending on how hot your oven runs. Stick a toothpick in and you should have just a few little crumbs. Allow to sit for 10 minutes. Eat as is, or open it up and slather with butter. 🙂