Here’s yet another keeper from the very talented Rebbecca Rather. If you haven’t purchased The Pastry Queen yet, I think it’s time to consider doing so!

First of all, how enticing does the title of this recipe sound?! In my opinion, these scones are more biscuit-like than scone-like, but they are still delicious. You can bake up a batch on Sunday afternoon and have a hearty go-to breakfast for the rest of the week. (Does anyone else survive on boring things like oatmeal, toast or yogurt during weekday breakfasts, or is it just us?) They are portable and satisfy every appetite – especially your hungry men!

Traditionally, scones are not savory, but rather have a sugary glaze, fruit, or other sweetened ingredients. I’ve always liked savory breakfasts (hash browns, sausages, eggs, etc) more than sweet (pancakes, waffles, pastries), so these scones were right up my alley. I think they would make a great dish for a brunch spread with a side of mimosas!

Bacon and Cheddar Scones (makes 8 large scones)
Ingredients:

3 cups flour
1 Tbs baking powder
1 tsp salt
1 1/2 tsp black pepper
1/2 cup chilled, unsalted butter, cut into small cubes
1 1/2 cups cheddar cheese, grated
4 green onions, thinly sliced
10 slices of bacon, cooked, drained and cut or crushed into small pieces
3/4- 1 1/2 cups buttermilk
1 egg
2 Tablespoons water

Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.

Combine the flour, baking powder, salt, and pepper into the bowl of a mixer fitted with a paddle attachment. Turn the mixer on low and mix dry ingredients for 30 seconds. Working with a few pieces at a time, gradually add the butter cubes while the mixer is running. Continue to mix until the butter is pea sized and there are no large chunks. Do not overmix! Add the grated cheese and mix until just blended.

Remove the bowl from the stand mixer. Mix bacon, green onions and ¾ cup of buttermilk by hand until a dough has formed. Add additional buttermilk, 1 Tbs at a time, until dough is soft and pliable, but not sticky. Do not overwork the dough.

Place the dough onto a clean, lightly floured surface. Pat the dough into an 8 inch circle, roughly a ½ inch thick. Cut the circle into 8 wedges. Place wedges on prepared baking sheet.

Beat together egg and water in a ramekin to make an egg wash. Brush scones with egg wash and bake for 18-20 minutes, or until golden brown and cooked throughout the middle.

Recipe from The Pastry Queen