This recipe came from an Artisan Pastry cook book that I bought. My goal was to start with the easy recipes and move to the more complicated ones. But I got stuck on this one because it's such a favorite!
- 3 1/4 cups flour (all purpose or bread. If you use all purpose, you reduce the liquid slightly)
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 10 tablespoons of unsalted butter (chilled)
- 1 egg + 1 egg white
- 1 cup buttermilk
- 1/2 cup bacon (about 5 pieces)
- 1/4 cup carmelized onions
- 1/4 cup gruyere cheese (I recommend grating an additional 1/4 cup to sprinkle on the top of the scones)
- Egg wash: 2 eggs + 1 egg white
1. Preheat oven to 350 degrees
2. In a large bowl, sift together the dry ingredients (flour, sugar, baking powder salt and pepper)
3. Cut the butter into squares, about 1 tbsp each and add to the dry ingredients. With your hands, "pinch" the butter to mix it in, breaking down the butter so no piece is larger than a pea
4. In a separate bowl, whisk together the eggs and buttermilk.
5. In the bowl with the dry ingredients, make a depression in the center and add the buttermilk mixture. With a plastic spatula, fold the dry ingredients into the wet.
6. Add in the bacon, onions and cheese and, using your hands, mix together until the dough just comes together (it will still seem very dry and crumbly)
7. On a floured surface, place the dough in a large ball and, using a rolling pin, roll it out to approximately 5/8" thick. Either cut the circle into 16 wedges or use a 3" pastry circle cutter and cut into rounds. If cutting into rounds, you will need to reball the remaining dough and roll it out again. Be careful when doing this, as the dough can easily become overworked.
8. Place the scones onto a baking sheet that has been lined with parchment paper.
9. Let the dough rest 20-30 minutes.
10. Just before baking, brush the tops of the scones with the egg wash and sprinkle some gruyere on top.
11. Bake for 15-18 minutes at 350 degrees. Scones will be done when the tops are golden brown.
12. Let the scones cool on the baking sheet or on a wire rack if you need to reuse the sheet.