Boardwalk Bakery’s Bacon and Cheddar Scones are savory instead of sweet. Eaten plain, straight from the oven, the scones make a delicious weekend breakfast or addition to a brunch table. They also make a great platform for scrambled eggs. Pay attention to the cooking time; over-baked scones are dry. Cut the recipe in half if you don’t have a crowd.
- 3/4 pound unsalted butter (3 sticks)
- 4 cups flour
- 2 Tbsp. baking powder
- 2 tsp. kosher salt
- 1 Tbsp. freshly ground black pepper
- 5-6 slices bacon, cooked and diced
- 1 cup grated cheddar cheese
- 1/2 cup chopped green onion
- 1 cup heavy cream
- 4 eggs
- Egg yolk
- 1 Tbsp. water
Preheat oven to 400°F.
Cut butter into 1/2″ dice and place in freezer for at least 30 minutes. Put butter into food processor and add flour, baking powder, salt, and freshly ground black pepper. Pulse until mixture resembles cornmeal. Remove butter-flour mix from food processor to large bowl and add bacon, cheese and green onions. Mix in thoroughly.
Whisk eggs into heavy cream until combined. Pour into flour mixture and mix with wooen spoon or hands just until dry ingredients are incorporated. Be careful not to over mix, as doing so makes the scones tough. Divide dough into 2 equal portions, shape into balls. and flatten into one-inch thick disks. Cut each disk into 8 wedges.
Whisk egg yolk and water to form egg wash. Brush egg wash over tops of scones and bake 18-22 minutes, or until golden brown. Scones are best eaten while still warm.