Recently, I’ve tried a variety of scones in the neighborhood cafes, but they’re often sweet. I made the decision to create a savory scone recipe that, in my opinion, perfectly fills the bill. With a bacon center in each, this recipe yields eight little (2 1/2-inch in diameter) hemispheres. It is advantageous to cook and cut the bacon the day before and complete the scones the following day because the recipe’s instructions call for cooling the bacon grease. I’ve optimized the dough-related tasks to be done in the bowl rather than on the countertop because I like to keep the kitchen as clean as possible.
| Prep Time: | 20 mins |
| Cook Time: | 22 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 57 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- ½ pound bacon
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 10 tablespoons whole milk
- 2 teaspoons whole milk
- 1 egg yolk
- ⅛ teaspoon maple syrup
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly.
- Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife.
- Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips.
- Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
- Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.
- Once cooled, you can store the scones in a resealable plastic bag for a couple of days either in the refrigerator or at room temperature. They can be reheated in the microwave for about 45 seconds to a minute.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 460 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and easy enough for my 11yr old daughter to prepare. We will definitely fix again!
I prepared the recipe mainly as is minus the egg wash. Now, I must say that the recipe is not bad. It is a good base and the outcome regarding the texture is excellent. The only problem with this recipe is that your bacon may not yield the necessary amount of lard. I used unsalted butter to make up for the rest of the grease I needed. With that said, this recipe is not bad. I would probably add salt to the dough to boost the savory aspect of the recipe. I used a bit of butter to replace the egg wash and it came out nicely golden. For practical and speed reasons, I also shaped the dough like a rectangle and filled the center with bacon then folded it like a letter. My personal tip is to use cold milk, chilled grease or butter, and finally manipulate the dough the least you can. Also, make sure your bacon is not too lean. They are melt in your mouth kind of scone, so be watchful of how golden do you want them to be while baking.
Pretty darned tasty. I had bacon grease saved in the refrigerator, so that worked out well. The scones were very tender, in fact almost too much so because they sort of crumbled when eating them. I did change the way the scones were assembled. I patted the dough into a rough rectangle and rolled it out, sprinkled the bacon pieces over the dough and folded it in thirds, like a letter. I chilled it, then cut into 8 pieces.