SAVORY BACON SCONES
I've been trying a variety of scones lately at the local cafes but they're usually sweet. I decided to develop a recipe for a savory scone that I think fits the bill nicely. This version makes eight small (2 1/2-inch in diameter) hemispheres with a bacon center in each. The recipe as written requires that you cool the bacon grease so it's helpful to cook and cut the bacon the day before and finish the scones the next day. I like to minimize the kitchen mess so I've optimized the dough-related work to be in the bowl rather than on the countertop.
Provided by Michael
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 1h57m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly.
- Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife.
- Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips.
- Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
- Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 21.8 g, Cholesterol 35.9 mg, Fat 4.7 g, Fiber 0.7 g, Protein 6.6 g, SaturatedFat 1.5 g, Sodium 459.6 mg, Sugar 0.2 g
SAVORY SCONES
Make and share this Savory Scones recipe from Food.com.
Provided by Miss Annie
Categories Scones
Time 40m
Yield 6 scones
Number Of Ingredients 6
Steps:
- Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks.
- Drain off excess fat; cool slightly.
- In medium size bowl combine baking mix and sausage mixture.
- Pour in milk and stir with a fork just until evenly moistened.
- Turn out on an ungreased baking sheet.
- With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife.
- Sprinkle instant onion and oregano over the top.
- Bake at 400ºF for 20 minutes.
- Cool 5 minutes and serve warm.
- Variation: Add a little grated cheese to baking mix.
Nutrition Facts : Calories 305.9, Fat 16.9, SaturatedFat 5.4, Cholesterol 30.9, Sodium 761.3, Carbohydrate 27.9, Fiber 1.1, Sugar 5.3, Protein 9.7
SAVOURY SCONES
These are great served with soup or a salad. They have a lovely kick to them. Recipe doubles easily.
Provided by Baby Kato
Categories Scones
Time 20m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees Add flour, baking powder, salt, cayenne pepper and thyme together in bowl.
- Add 2/3 cup shredded cheese to flour mixture.
- In separate bowl add beaten eggs, cream and milk together.
- Add the egg mixture and jalapeno pepper to flour mixture.
- Mix lightly, dough will be very moist.
- Knead the dough lightly and roll out 3/4" thick on a well floured board and cut with 2" cookie cutter.
- Sprinkle the remaining shredded cheese over the tops of the scones.
- Place the scones on a greased sheet and bake in a 500 degree oven for 10 minutes.
- *Make sure to bake the scones in the center of the oven.
Nutrition Facts : Calories 122.9, Fat 5.4, SaturatedFat 3.2, Cholesterol 31, Sodium 214.8, Carbohydrate 13.9, Fiber 0.5, Sugar 0.1, Protein 4.5
SAVORY SCONES
Provided by Food Network
Time 32m
Yield 12 to 13 servings
Number Of Ingredients 10
Steps:
- Preheat the convection oven to 350 degrees F.
- Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.
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- Place a rack in the upper third of the oven and preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the butter into small cubes (or grate it with a coarse cheese grater for even easier incorporation) and place it in the freezer while you prepare the other ingredients. (Alternatively, you can freeze the entire stick of butter, then grate it directly into the bowl with the dry ingredients in Step 2 below.)
- In a mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cayenne. Working quickly with your fingers or a pastry cutter, cut in the butter until the mixture resembles a coarse meal. In a separate bowl, combine the egg and 1 cup buttermilk. Make a well in the center of the dry ingredients, then add the liquid all at once, stirring just enough to make a soft dough. If the mixture is very crumbly, add buttermilk 1 tablespoon at a time until it is soft but not sticky (you should not need more than 1 or 2 tablespoons. You want the dough to be moist but not wet or soggy). With a rubber spatula, fold in 1/2 cup of the cheese, all of the bacon, and the chives. Stir in the ingredients as much as you can by hand, but don't worry if they are not perfectly incorporated.
- Turn the dough out onto a floured board and knead about 15 times, further distributing the bacon, cheddar, and chives as you go. Divide the dough in half, then working one half at a time, gently pat the dough into a 1-inch-thick round that is about 5 inches across. With a knife or bench scraper, divide each round into 8 wedges. Gently pull the wedges apart, then arrange them on a baking sheet, leaving at least 1 inch between each. Repeat with the second half of the dough. If the dough seems very warm and sticky at any point, pop it into your refrigerator or freezer for a few minutes to allow it to firm back up and become easy to work with again.
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- Preheat the oven to 200°C (400°F). Line a baking sheet with greasepoof paper or a non-stick liner.
- Put the flour, baking powder, thyme, pepper and butter in the bowl of the food processor and process briefly until the butter is incorporated and the mixture resembles fine crumbs.
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- Preheat the oven to 220°C, gas mark 7. Mix all the dry ingredients together in a bowl, add the butter and rub it in until it resembles breadcrumbs.
- Stir in the milk to form a soft dough. Roll out on a floured surface using a 6cm round cutter to make 8 scones.
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