Scones – Bacon, cheese, and green onions

If you are like me breakfast is your favorite meal but it comes so early in the day.  I would like to have something good but then I would like to sleep even more.  Maybe one of those breakfast bar things I can grab and eat in the car with a travel cup of coffee.  Maybe not.  I can always to get near work and pick-up something at the local coffee shop.  Well here is a compromise.

Before I share the recipe with you let me say that these can be made days before.  Maybe make a large batch to surprise the family on Saturday morning with enough left over for the week.  Just refrigerate in a plastic storage bag and pull one out on the way to the car on Monday.

These are really pretty easy and cost a lot less than at the coffee shop.  The biggest secrets ared to have the butter frozen and sift the dry ingredients.  The butter will heat in the scone and burst with flavor and the flour wont clump.

Oh, where did I get this recipe?  I don’t really know.  I have tried many variations from the internet and found that they are all about the same.  So I guess this is my version of what you will find almost anywhere.  Just remember that butter trick and yours will taste better than anyone else’s.

Ingredients:

·   4 to 6 slices  Bacon

·   1 ½ cup        Sharp cheddar cheese

·   ½ cup           Green Onions

·   ½ tsp            Pepper

·   3 cups           All-purpose flour

·   1 Tbl             Baking powder

·   1 Tbl             Sugar

·   1 ½ tsp         salt

·   1 stick           Frozen butter

·   1 cup            Buttermilk or cream

·   1 cup            Shredded Parmigianino (optional)

Directions:

1.            Cook the bacon.  When done, drain on a paper towel.

2.            Shred the cheddar cheese and put into a bowl

3.            Cut the green onions up into small pieces and put in the bowl with the cheese.  Some people say to only use the green part but I use the entire thing.  Well, except for the roots and very top. 

4.            Add the pepper to the bowl.

5.            Sift the flour, baking powder, sugar, and salt into a large bowl.

6.            Take the butter out of the freezer and cut into small pieces.  Not so small that the melt, just small enough to blend with everything.

7.            Preheat the oven to 400 degrees.

8.            Mix the butter and the onion bowl with the dry ingredients until you see some lumps.  Don’t over process.  You can use a pastry blender but I use a fork.

9.            Add the bacon to the mixture.

10.        Add the buttermilk/cream and work it in.  You should have a sticky dough and still be able to see chunks of butter.

11.        Throw some flour on a flat surface and pour the dough on to it.  Don’t use too much flour, not even enough to cover, just to influence. 

12.        Form the dough into 2 rectangles about 4 inches wide and 1 inch high.

13.        Cut the rectangles from one point to the opposite point making 4 triangles.  You can also use a muffing/biscuit cutter if you would rather.

14.        Spray a making sheet lightly and put the wedges on it about an inch or half inch apart.

15.        If you would like, shave or sprinkle the Parmigianino over the top of each wedge.

16.        Bake for about 22 minutes or until golden brown.

17.        Let the scones cool on the baking sheet and eat warm or cool.

You can actually make this a bacon and egg scone if you want,  There are several variations for this but I just scramble up two eggs and add them to the batter with everything else, around step #10.