Bangin’ bacon and cheddar scones

Aaron McCargo Jr.

  • 3 cups self-rising flour, plus more for work surface
  • 1 teaspoon salt
  • 1 tablespoon cracked black pepper
  • 1/2 cup cold butter
  • 1  1/2 cups grated sharp cheddar
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked crisp and crumbled
  • 1  1/4 cups buttermilk
  • 1 large egg, for egg wash
  • 1 tablespoon coarse sea salt

Preheat the oven to 425 degrees F. Add the flour, salt, and pepper to a large bowl. With a box grater, grate the butter into the flour. Mix the butter into flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough.

Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper.

In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter.

*Chef’s note: Whoa. Salt. These were borderline inedible they were so salty. I was so bummed because this recipe has such potential and got great reviews. Seemed perfect to accompany eggs and fruit! I believe my self-rising flour may have been the main culprit (I used Southern Biscuit brand), because I followed the recipe exactly except using even less bacon than it called for. Next time I would leave out the added salt, as the leavening agents in the flour already contain sodium, continue to use a couple of strips of bacon fewer than the recipe calls for, and skip the salt garnish, instead adding a bit of sharp grated cheddar on top. I also cut my scones very weird and too thin; they should have been twice as thick. Lessons learned!


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