I recently purchased the new Better Homes and Garden Fall Baking special edition magazine and could not wait to try something new. So this morning I made a version of the Bacon Buttermilk Scones. I did not follow the recipe exactly, adapted it for what I had in my fridge (no 6 A.M. market runs here) what came out was a lovely soft savory scone.
First thing is first, cook your bacon until it is crispy – and try not to eat it. Once your bacon is cooked remov
e it from the pan to cool and drain. Now I usually cook my bacon in small pieces or strips. I do this for two simple reasons, I can fit more bacon at once in my pan (vs trying to squeeze 6 pieces of bacon in as long strips) and secondly, when I need to add it to the dough later- its already in the right size pieces I need.
See how lovely this looks already?!?
Next, Mix your Buttermilk and eggs together in a small bowl and set aside. Grab a larger bowl and stir together your Flour, baking powder, garlic powder (not garlic salt) and red pepper flakes. Cut in your cold butter using two forks, pastry blender or even your hands if you don’t have or don’t prefer to use the other two (Just be careful that your natural body heat does not melt the butter) until the mixture resembles a corse crumbs. Basically when you don’t see any large nobs of butter and you grab a handful of your flour mixture and squeeze it and it holds its shape.
.. your there.
Add your Bacon and Cheese and green onions if you are using them – Green onions were not in my fridge so they were not used today, stir until combined. Next, make a well and add your liquid (all but 2 TBSP of the Buttermilk Egg mixture, wewill use that for brushing later). Gently stir it all together until just barely mixed and dump out on your lightly floured countertop. Now I know your looking at this going – What the hell! This is a hot mess…. yes, it looks like something was done wrong, not enough liquid… trust me it will all come together, I promise. Just begin to push and mold it together, gently folding it over on itself and turing, about 10 times carefully gathering all the pieces that fall out and smoosh back into the large dough mass and look a soft smooth dough is formed!
Roll it out until about 1/2 inch thick and you can either use a cookie cutter or, like me just cut the dough into squares. Nothing fancy here. Place your glorious scones on a prepared baking sheet (lightly greased or baking paper lining the baking sheet and place them where they are almost touching. When these bake they really do not spread very much so they can be quite close together without any problems.
Once on the baking sheet brush with the two Tablespoons of reserved buttermilk egg mixture.
Bake in oven at a toasty 425F until golden brown, for me that was about 15 minutes. Good rule of thumb, if you can smell it, you should check it. Pull them out and let them cool, if you can, on wire rack. Or you can do what I did which is immediately try one and burn the sh** out of my mouth (totally worth it) and enjoy!
Bacon Buttermilk Scones
Small Piece of Mine 