Description
Delicious savory scones made with scallions and white cheddar, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups (256 g) unbleached all-purpose flour
- 4 tbsp (56 g) unsalted butter, cold, grated
- 1 cup (120 g) freshly shredded sharp cheddar cheese
- 3/4 cup (about 3 oz / 85 g) crispy thick-cut bacon, cooked and chopped
- 2/3 cup (about 40 g) thinly sliced fresh scallions (green onions), firm and bright green stalks
- 1 cup + 2 tbsp (250 ml) cold heavy cream
- 1 large egg, lightly beaten (for egg wash, optional)
- 2 3/4 tsp baking powder, checked for freshness
- 1/2 tsp fine sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 tsp granulated sugar
- Optional: flaky sea salt for sprinkling on top before baking
- Freshly cracked black pepper, to taste
Instructions
- Step 1: In a large bowl, whisk together 2 cups flour, 2 3/4 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp fine sea salt, 4 tsp granulated sugar, and freshly cracked black pepper to taste until evenly combined.
- Step 2: Grate cold unsalted butter into the dry mixture. Using your fingers, mix the butter into the flour until the mixture is crumbly and you see small bits of butter coated with flour. This helps build flaky layers.
- Step 3: Gently fold in the sliced scallions, shredded sharp cheddar, and chopped crispy bacon using a spatula, ensuring even distribution without overmixing.
- Step 4: Make a well in the center of the dry ingredient mixture and pour in 1 cup + 2 tbsp of cold heavy cream. This directs the liquid for more uniform mixing and reduces overworking.
- Step 5: Using a rubber spatula, fold the mixture just until combined. Then scoop up the dough and let it fall gently through your fingers to break apart clumps. Avoid overmixing to keep the dough tender.
- Step 6: Transfer the dough onto a lightly floured surface. Gently pat it into an 8-inch (20 cm) round disc, taking care not to overwork it to preserve flaky texture. If the dough feels sticky, lightly dust your hands with flour.
- Step 7: Using a knife or bench scraper dipped in flour, cut the dough into 8 equal wedges. This sizing ensures even baking.
- Step 8: Preheat the oven to 400°F (205°C). Place wedges on a parchment-lined baking sheet. Brush the tops with beaten egg or additional cream. Optionally sprinkle flaky sea salt on top. Bake for 15-20 minutes until golden brown and an internal temperature of 175°F (80°C) is achieved. Rotate the tray after 12 minutes if needed to ensure even browning.
Notes
- Room Temperature: Store scones in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Wrap scones in plastic wrap or place in an airtight container. Refrigerate up to 7 days.
- Freezing: Individually wrap scones with aluminum foil or plastic wrap, then store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Use thick-cut bacon, pan-fried or baked until crispy, to avoid sogginess in the scones.
- Grate cold butter finely and keep it chilled to create flaky layers. The butter melts during baking, creating pockets of steam for a tender crumb.
- Freshly shred sharp cheddar cheese yourself rather than using pre-shredded to improve melting and flavor integration.
- Fresh, firm scallions with bright green shafts contribute a mild onion flavor.
- Check baking powder freshness; stale baking powder will reduce rise.
- If dough feels sticky, lightly flour your hands and work surface.
- For a more flavorful golden crust, brush with extra cream just before baking.
- If scones bake dry, try adding an additional tablespoon of cream next time for added moisture.
- Rotate baking tray halfway through baking to encourage even browning.
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 4 tsp
- Sodium: 600mg
- Fat: high due to butter, bacon, cheddar, and cream
- Saturated Fat: significant from butter and cream
- Unsaturated Fat: included in the fat content
- Trans Fat: 0g
- Carbohydrates: 30-40g
- Fiber: 1g
- Protein: 10-15g
- Cholesterol: not quantified