Yes, yes, I know it’s WEDNESDAY. But I made these on a Sunday and I like my alliteration, okay? These are a great addition to a Sunday brunch (I know this because that’s what I made them for). I used turkey bacon in this recipe but feel free to use any bacon-like product you can think of.
Start with 2 1/2 cups all-purpose flour and mix it in a bowl with 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
Grab 1/2 cup COLD butter and use a pastry cutter or two knives to cut the butter into the flour mixture. You can use a food processor for this if you really want, but we are going for a non-uniform texture here, so irregular chunks of butter are a plus in this situation.
Normally I use buttermilk when I make scones because it makes them nice and fluffy. But I never have buttermilk on hand because in Canada you can only buy it in 1L cartons and seeing as I don’t drink it for its own sake that’s a lot of buttermilk to have to use up. So generally I just sour my own milk. 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, give it a stir, and leave it for five minutes. Good enough. Here I only needed 2/3 cup soured milk so I adjusted accordingly. You can do the math. Anyway, mix the milk with 2 slightly beaten eggs.
What you also need here is about 5 slices of cooked bacon, any kind.
Slice and dice that into wee pieces. You need about 1/2 cup chopped bacon at this point. You should probably do this first before all the other stuff with the flour and butter so that the bacon has time to cool down before you cut it up. Otherwise, there might be bad things that happen.
Harvest some green onions as well. Dice them up until you have about 1/4 cup chopped green onion.
Then grate some cheese. Any kind you like, but you need about 2/3 cup grated cheese and then add to that about 1/4 cup grated parmesan cheese as well.
Okay so now you’ve got all your bits and pieces. Add the buttermilk/eggs mixture to the flour mixture and stir until just combined.
Add the cheese, onions, and bacon to the bowl as well and continue to stir until it’s all incorporated.
Turn the mix out onto a lightly floured surface and knead gently just until all the bits and pieces are together and it’s a cohesive mass. You just want things all barely sticking together. When in doubt, under-mix.
Shape it into a disk about 1″ thick. Wrap the dough up tightly and put it in the freezer for at least 30 minutes or in the fridge overnight.
Scones cook really well from frozen, did you know that? So if you wanted to do that, cut the scones before chilling, wrap them up really well, and then chuck them in the freezer for scone-y goodness any time you want. Frozen scones make great gifts, you know.
If you’re not freezing them, unwrap your chilled dough and slice it into wedges. I aimed for 10 wedges here. You can also flatten your dough into a rectangle and cut out squares or triangles or whatever you want. Wedges are easiest for me. Preheat your oven to 375°F.
Plop the wedges on some baking sheets lined with parchment and brush them with about 2 tablespoons half and half or light cream.
Sprinkle them with a little sea salt and shove them in the oven for 15-20 minutes, until they’re puffy and golden.
Let cool only very slightly before serving warm with a dollop of butter!