This morning Little Finch and I made breakfast while the boys were still sleeping. I had decided to make breakfast scones that I had pinned from Annie’s Eats blog. The only thing I can come up with to say is they were amazing!!! and seriously sooo easy to make! We severed the scones with a side of strawberries, peaches and blueberries as well as extra pieces of bacon and coffee (made with our new EkoBrew filter) Lover Boy thought that it was the perfect breakfast and couldn’t stop complimenting us the entire breakfast! Woo hoo!
I followed Annie’s recipe for the most part but halved it because I didn’t have enough cheese for the whole recipe.
Here’s how they are made:
In a mixer bowl add dry ingredients and butter (I used tub butter because I didn’t have stick butter) and incorporate using the paddle attachment (if you have a KitchenAid) or you can use a knife and fork or pastry cutter
Incorporate until it resembles a cornmeal consistency (if I had used stick butter it would be more clumpy, which is fine)
Add in diced green onions (I used more than the recipe called for)
Add cooked, diced bacon. I find it way easier to use kitchen shears when cutting bacon (again, I used more than the recipe called for)
I never have buttermilk on hand so I always make it. The conversion is 1c milk + 2 tbs vinegar. However, I halved that because I only needed 1/2c of buttermilk. *FYI when making your own the vinegar makes the milk kind of chunky, don’t worry!
Add to mixing bowl (you can kind of see the buttermilk “chunks”)
Mix by hand until everything is moist. Do not over mix
Place on baking sheet (man I think I need to invest in some new ones!) and roll into a ball. Pat it down a bit and cut into triangles
Brush with egg wash (1 egg + 2tbs water) and bake
Here is my version of the recipe:
- For the scones:
- 1½ cups all-purpose flour
- ½ tbs. baking powder
- ½ tsp. salt
- ¾ tsp. ground black pepper (depending on your preference)
- 4 tbs. cold tub butter
- ¾ cups grated cheddar cheese
- 3 green onions, thinly slices
- 6 slices bacon, cooked and chopped or crumbled into small pieces
- ½ cup buttermilk (1/2c milk + 2tbs vinegar)
- For the egg wash:
- 1 large egg
- 2 tbsp. water
- Preheat the oven to 400˚ F.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add butter and mix on low speed until the mixture is crumbly and resembles consistency of cornmeal. (Alternatively, this can be done in a regular mixing bowl, using a pastry cutter or two knives to cut the butter into the dry ingredients.)
- Add in the grated cheese, green onions, bacon, and buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix a little more buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Place on baking sheet. Pat the dough into a disk. Slice the dough into triangles.
- In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash.
- Bake for 17-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.