Yes, yes. I said bacon butter.
Hey hey hello! My name is Heather and I am here bribing you with buttery breads today because Ashley’s day job has her tied to a desk somewhere (kidding… I think). I write the blog Sugar Dish Me, where I serve up extra cheese, sprinkles, and some jokes that probably only I think are funny.
Also I have been on a brunch kick lately, so my regular readers are probably rolling their eyes at me while waiting for ice cream, and I needed another place to peddle my breakfast-lunch wares.
But look! Scones! Scones that look like biscuits. But they are scones, I promise.
For the loooongest time I was terrified of scones and biscuits. Have you ever ordered a substandard scone with your coffee? It is THE WORST. So many people overcook or overwork them, leaving you with something that could really really hurt somebody if you threw it. I don’t advocate serving weapons with coffee.
This little recipe though? It will not disappoint. Buttery dough that splits perfectly and tender layers that soak up butter or jam readily. They come together in minutes, bake quickly, and look gorgeous with those sprinkled pops of spring onion green. I used a sharp white cheddar that really shines. It is incorporated into the dough like butter, which yields a bread that tastes like cheese without being cheesy (no pun intended… I don’t think).
Check out the recipe for all of my best breakfast bread tips.
Oh! Also- bacon butter? It needs to be a part of everyone’s life. Seriously.
Thanks so much for letting me share here at Spoonful of Flavor today!
You can find one of my other most popular recipes for Strawberries and Cream Scones HERE.
Spring Onion and Cheddar Scones with Bacon Butter
- 3 cups all purpose flour plus a little more for your work surface
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes optional
- 1 cup sharp white cheddar cheese shredded
- 1/2 cup COLD unsalted butter
- 1/2 - 3/4 cup green onions thinly sliced (most of the way down the stalk but stopping about 2" from the bottom)
- 1 cup buttermilk
- 1 egg beaten with 1 tablespoon water egg wash
- 4 slices bacon cooked and finely crumbled
- 3 tablespoons soft unsalted butter
- kosher salt to taste
- Preheat the oven to 400°F. You can line a baking sheet with parchment but it is not required.
- In a large bowl whisk together the flour, baking powder, salt, and crushed red pepper.
- Add the cheese and incorporate it into the flour with your fingers.
- Using a box grater, grate the COLD butter into the bowl. Use your fingers (or a pastry cutter) to incorporate the butter into the dough until mostly uniform crumbles form, the largest being about the size of a pea.
- Add the onions and toss them into the dough until you have green flecks distributed evenly.
- Pour in the buttermilk and gently incorporate it using a rubber spatula. The less you mix the better, but you want the dough to come together.
Turn the dough out onto a floured surface and knead the dough 2 to 3 times. Pat it out to about 1 inch thick. Cut the dough using a 1 1/2" biscuit cutter. You should have about 30 little scones (see note)
- Place them on the baking sheet about an inch apart. Brush the tops with the egg wash.
- Bake for 10-12 minutes. The tops will be a pretty golden hue and the scones will have puffed up a lot.
- While the scones bake, use the back of a spoon to smash and mix the bacon and butter, adding just a little salt to taste.
Scones are best served warm but will keep in an airtight container for 2 to 3 days.
- You can cut these into traditional triangular scones. When patting out the dough, you will make a circular shape that is about 1 1/2" thick. Cut the circle in half, and then across, and then 2 swipes diagonally to yield 8 equal triangle pieces. Bake for 18 to 20 minutes. Similarly, you can cut these in any size or shape you like, but make sure to adjust the bake time accordingly.
- COLD butter is crucial to tender scones. After you cut them and put them on the baking sheet you can put them in the fridge for a few minutes to chill before baking if you'd like.
- Cutting the butter in with a box grater is my favorite way to quickly incorporate cold cold butter into biscuits or scones yielding uniform pieces. No more chasing cubes around the bowl with a fork or wishing you had a pastry cutter.
Nutrition InformationCalories: 117, Fat: 7g, Saturated Fat: 4g, Cholesterol: 23mg, Sodium: 132mg, Potassium: 76mg, Carbohydrates: 10g, Protein: 3g, Vitamin A: 200%, Calcium: 58%, Iron: 0.7%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.