I wanted to redo this savoury scone from a previous recipe; biscuits and gravy. That time my focus was more on the gravy having done my own sausage filling. But this is scones month and I definitely won’t be caught dead without doing one using a favourite ingredient of mine; BACON!
I think I put bacon in almost anything and yes, I am one of those people that believes bacon makes everything better. We even have bacon dessert and bacon candy nowadays. Nothing is impossible with bacon. But back to the scones. Besides just using cheese, I decided to make the scones a meal in itself with the protein, pepper and scallions. Mind you, this is a real heavy scone and cutting it in triangles makes the portion even more generous.
These scone-biscuits smelled heavenly fresh from the oven. Hubster and I ate one and it was pretty much enough to do us in. We would struggle with the second scone. But fret not, you can keep these in the fridge wrapped in foil and reheat them when you feel like it for breakfast or tea the next day and it would still taste good.
BACON, CHEESE SCONES
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
8 tablespoons unsalted butter, cold
and cut into cubes
1 1/2 cups grated medium cheddar cheese
(keep some behind for scattering
on top but this is optional)
1 green pepper, diced finely
6 rashers of bacon, sliced into small pieces
3/4 cup buttermilk (might need more or less)
1 egg, beaten for egg wash
1. Pre-heat your oven to 200C. Mix the dry ingredients together; flour, baking powder, salt, black pepper, garlic powder.
2. Heat pan with olive oil and cook bacon bits till it’s crispy. Dish out. In the same pan, cook the chopped green pepper till they’re fragrant. If there’s too much grease left from the bacon, dish it out till you have about a tablespoon-full left in the pan.
3. Set aside the pepper to cool. Put your dry ingredients in a food processor. Add the cold butter cubes and pulse it till you have a semi-damp sandy mixture. The texture of the dough sticks together when you pinch it in between your fingers but still dry enough to fall off your fingers.
4. Tip the mixture into a huge bowl. Add the grated cheese, scallions, cooked bacon and pepper.
5. Mix it all together with your hands.
6. Pour in the buttermilk slowly and work the dough till it comes together. It mustn’t be too wet that it’s sticky but enough to knead it together.
7. Do not overwork the dough. Shape it into a disc quickly of about 1 1/2 inch thick and about 20cm in diameter.
8. Cut into 8 triangles.
9. On a tray lined with baking sheet, place the triangles, spaced apart.
10. Brush them with the egg wash and sprinkle on the remaining cheese.
11. Bake in the oven for 30 mins or till the insides come out clean when tested with a skewer.
12. Cool slightly before eating. Eat as it is or with some sausage gravy.