I don’t think I ate a scone until I was in my twenties, but I’ve eaten enough since to make up for that. My favorites are blueberry and chocolate chip, but every so often I’ll make savory ones like these Mini Cheddar Bacon Scones.
They’re pretty rich, so instead of making them huge like bakery scones I make them kind of small. They’re not exactly “mini”, but “mini” sounds better in the title than small so that’s what I’m calling them. The recipe gives you 8 mini/small scones, but if you need even fewer you can freeze the unbaked scone dough triangles and bake them right up from frozen.
Here’s a pile of frozen scone dough triangles. They’re nice to keep around because you can just throw the frozen triangles on a tray, brush with egg (or not) and bake the usual time plus a couple of minutes to account for the frozen dough.
Here’s the recipe! I tend to change it up a lot, so if you have any questions let me know.
Mini Cheddar Bacon Scones
- 1 1/2 cups all-purpose flour 200 grams
- 1 3/4 teaspoons baking powder**
- 1/2 teaspoon salt reduce to 1/4 if using salted butter or leave salty if that’s what you’re into
- 2 teaspoons sugar
- 1 teaspoon ground black pepper
- 4 tablespoons unsalted butter
- 2/3 cup shredded sharp cheddar cheese
- 3 tablespoons diced green onions
- 4 slices of bacon cooked and chopped into ½ inch pieces (more if you want)
- 1/2 cup plus 2 to 4 tablespoons buttermilk
- 2 tablespoons lightly beaten egg or heavy cream for brushing
- Preheat the oven to 400 degrees F. In a mixing bowl, combine the flour, baking powder, salt, sugar and pepper. Using a cheese grater, grate the butter over the flour mixture, stopping after every few grates to gently toss the butter with the flour. Stir until crumbly and coarse, then toss in the cheese.
- Add the onions, bacon and 1/2 cup of the buttermilk to the flour and mix just until blended. At this point the dough should still be a little dry, so continue adding buttermilk about 1 tablespoon at time just until dough comes together
- Turn the dough onto a large pastry mat (or floured surface) and gently knead in any loose flour. Shape into a rectangle about 4×8 inches. Cut the rectangle into two 4 inch squares, then cut each square into a triangle so you have four big scones. Cut triangles in half again for mini scones.
- Arrange the triangles on a parchment lined baking sheet, brush with lightly beaten egg and bake for 18 to 20 minutes.