I work at the local coffee shop as a cook and baker. It’s small. Usually just two of us there, one in front, one in back. I’ve been bringing many of my usual stuff with me. This savory scone is one I’ve been perfecting for many years. It’s always really popular.
- 2.5 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons sugar
- 1 cup shredded cheese
- quarter cup diced green onion
- 1 cup diced cooked bacon
- 8 tablespoons butter
- 2 eggs
- half cup sour cream
- 3/4 cup half and half
- dash hot sauce I use Siracha
- bacon fat for brushing top
- Grate butter onto cutting board and stick in freezer
- Put all dry ingredients in a wide bowl
- Mix wet ingredients with whisk
- Add cold grated butter to dry ingredients and combine well with your fingers getting butter all coated with flour.
- Add wet ingredients to dry and stir with wide spatula gently until just combined.
- For round scones, scoop and flatten. For wedges, make round and cut with bench knife. Separate slightly.
- Put pan in freezer and preheat oven to 425.
- When ready, brush tops with bacon fat and sprinkle with shredded cheese.
- Bake for 22 minutes but check at 20.
Makes 8 scones.
They freeze really well so I double or triple the recipe when I make them. I freeze on the sheet pan for about an hour or until they are fairly firm. Then stack into bins with parchment between the layers.
Pull out one or two or six. Brush with bacon fat and sprinkle with cheese and let them set out just while the oven preheats. 25 minutes at 425.