Bacon Scones with Cheddar and Scallions
Mix up these scones before you go to bed, then pop them in the oven while you fry some eggs the next morning. An overnight rest in the fridge allows the gluten in the dough to relax, resulting in a more tender scone.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into pieces
- 4 slices Applegate Naturals® Sunday Bacon® Brand, or Applegate Naturals® Thick Cut Bacon, cooked and chopped
- 1 large egg
- ½ cup heavy cream, plus more for brushing
- ½ cup shredded or finely chopped Applegate Naturals® Medium Cheddar Cheese
- 3 scallions, finely chopped
Instructions
- Whisk together the flour, baking powder, sugar and salt in a large bowl. Work in the butter, using a pastry cutter or 2 knives, until the floury mixture is filled with pea-sized lumps of butter. Stir in the bacon.
- Whisk together the egg and cream and add to the flour mixture, along with the cheese and scallions. Stir quickly until the dough just comes together then knead the mixture in the bowl until it holds together without too many floury pockets. Take care not to overwork the dough, which will make the scones tough.
- Gather the mixture into a ball and transfer to a parchment-lined baking sheet. Roll the ball into a thick, 8-inch round. Wrap tightly in plastic wrap and refrigerate overnight.
- The following morning, preheat the oven to 425°F. Unwrap the dough and using a large sharp knife, cut it into 8 wedges. Separate the wedges slightly and brush the tops with some cream.
- Bake the scones until golden brown, about 15 minutes. Remove from the oven and serve warm.
- Whisk together the flour, baking powder, sugar and salt in a large bowl. Work in the butter, using a pastry cutter or 2 knives, until the floury mixture is filled with pea-sized lumps of butter. Stir in the bacon.
- Whisk together the egg and cream and add to the flour mixture, along with the cheese and scallions. Stir quickly until the dough just comes together then knead the mixture in the bowl until it holds together without too many floury pockets. Take care not to overwork the dough, which will make the scones tough.
- Gather the mixture into a ball and transfer to a parchment-lined baking sheet. Roll the ball into a thick, 8-inch round. Wrap tightly in plastic wrap and refrigerate overnight.
- The following morning, preheat the oven to 425°F. Unwrap the dough and using a large sharp knife, cut it into 8 wedges. Separate the wedges slightly and brush the tops with some cream.
- Bake the scones until golden brown, about 15 minutes. Remove from the oven and serve warm.