Bacon Cheddar Scones | Dorothy Lane Market

Bacon Cheddar Scones

PREP TIME 20 mins
COOK TIME 20 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Jul 28th, 2021
  • BY Chef Carrie Walters
Savory scones perfect for brunch.

INGREDIENTS

  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 3 tsp freshly ground black pepper
  • 8 Tbsp butter, cold and cubed
  • 2 cups extra sharp Cheddar cheese, grated
  • 4 green onions, thinly sliced
  • 10 slices DLM Uncured Bacon, cooked and crumbled
  • 1½ cups buttermilk
  • 1 egg
  • 2 Tbsp water

INSTRUCTIONS

1
Preheat oven to 400°F.
2
Using a mixer fitted with a paddle attachment, combine the flour, baking powder, salt, and black pepper in a large bowl on low speed. With the mixture running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add the grated cheese and mix until blended.
3
Add the green onions, bacon, and 3/4 cup of the buttermilk to the flour and cheese mixture. Give it a couple of quick stirs with the mixer and then mix by hand just until all the ingredients are incorporated.
4
If the dough is too dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a time, until the dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a light-textured scone.
5
Remove the dough from the bowl and place it on a lightly floured flat surface. Pat the dough into a ball.
6
Using a well-floured rolling pin, flatten the dough into a circle 8 inches wide and 1/2-inch thick. Cut the dough into 8 to 10 equal wedges, depending upon the size of the scone you prefer.
7
Whisk the egg and water in a small mixing bowl to combine. Brush each wedge with the egg wash.
8
Place the scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

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Bacon Cheddar Scones

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 20 mins
SERVINGS 8

INGREDIENTS

  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 3 tsp freshly ground black pepper
  • 8 Tbsp butter, cold and cubed
  • 2 cups extra sharp Cheddar cheese, grated
  • 4 green onions, thinly sliced
  • 10 slices DLM Uncured Bacon, cooked and crumbled
  • 1½ cups buttermilk
  • 1 egg
  • 2 Tbsp water

INSTRUCTIONS

1
Preheat oven to 400°F.
2
Using a mixer fitted with a paddle attachment, combine the flour, baking powder, salt, and black pepper in a large bowl on low speed. With the mixture running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add the grated cheese and mix until blended.
3
Add the green onions, bacon, and 3/4 cup of the buttermilk to the flour and cheese mixture. Give it a couple of quick stirs with the mixer and then mix by hand just until all the ingredients are incorporated.
4
If the dough is too dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a time, until the dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a light-textured scone.
5
Remove the dough from the bowl and place it on a lightly floured flat surface. Pat the dough into a ball.
6
Using a well-floured rolling pin, flatten the dough into a circle 8 inches wide and 1/2-inch thick. Cut the dough into 8 to 10 equal wedges, depending upon the size of the scone you prefer.
7
Whisk the egg and water in a small mixing bowl to combine. Brush each wedge with the egg wash.
8
Place the scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

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