Saturday morning breakfast is a ritual around my house. Coffee must be brewed, bacon must be fried, and breakfast must be cooked. However, there are some mornings where the weather is perfect for sitting outside. If you live anywhere in the deep south, you know the weather isn’t favorable for outside sitting very often, so we try to take it in when we can.
On those nice mornings, the last thing I want to do is spend my morning in the kitchen cooking, even if it is ritualistic. However, while sitting on the back porch I love sipping on a fresh pot of coffee, listening to the birds, and eating a scone. It can be a plain scone with a bit of butter. It can be a blueberry scone. Or, it can be my personal favorite scone, bacon, cheddar, and onion. I’ll focus on whipping up a batch of my wife’s famous bacon cheddar and green onion scones.
Almost all of the ingredients in this recipe can be prepared a head of time and can be thrown together pretty quickly to reduce the amount of time in the kitchen. The cheddar, bacon, and green onions can be substituted with your other favorite breakfast ingredients. Feel free to reject my ingredients and substitute your own. As usual, a printable version of the recipe can be found at the bottom of the post.
In this recipe, we’ll start off by preheating our oven to 400 degrees F. Then we will need about half a pound of fried bacon that has been chopped up, 6 oz of sharp cheddar cheese, and three green onions that have been chopped up.
Combine three cups of flour, three teaspoons of baking powder, half teaspoon kosher salt, and a dash of cayenne pepper in a large mixing bowl. Mix all of the dry ingredients with a whisk. Cut ten tablespoons of butter into the flour mixture. You can use your hands, fork, or pastry blender/cutter. Then add the cheddar, bacon, and green onion and mix well.
Add the bottermilk and mix well again to make a dough.
Flour your counter tops with about a 1/4 cup of flour and roll out the dough until it’s 3/4 to 1 inch thick. We use our hands to flatten out the dough, but you can use a rolling pin. We also try to shape ours into the rough shape of a square. This helps us eyeball 8 equally sized scones in the shape of triangles. Cut yours up however you like as long as they are roughly the same shape.
Cut the scones into eight to ten equally sized pieces.
Place an a greased baking sheat and bake for 20-25 minutes. Check for doneness by inserting a tooth pick and removing it. If it’s clean when removed, your scones are done. You can also temp your scones. They should be done around 210-212 degrees F.
Remove you scones from the oven and let them cool on a cooling rack for 10-15 minutes. I like them warm, but not scalding hot.
Preheat oven to 400 degrees F.
Combine all ingredients in a large mixing bowl except the butter and buttermilk.
Cut the butter up into small pieces and add to the mix. Mash the butter into the flour with a fork or our hands until the butter butter is incorporated into the flour.
Add the butter milk and mix well.
Flour your counter tops and pat out your dough until it's roughly 3/4 to 1 inch tick.
Cut the scones into 8 shapes roughly of the same shape and size.
Place scones on a greased baking sheet.
Bake for 20 to 25 minutes. Check doneness by inserting a tooth pick into the scone. If it's clean when removed, your scones are done!
Other baked goods to try: