Savory Bacon Rosemary Scone Recipes

SAVORY BACON SCONES

Steps:

• 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.

SAVORY BACON ROSEMARY SCONE

Steps:

• In a large mixing bowl, whisk together flour, salt, sugar,and baking powder; stir in crumbled bacon and 1 tbsp rosemary.
• Add whipping cream to the flour mixture and stir until combines; do not overmix.
• Make the dough a big ball and wrap using saran. Let it sit for a hour in a fridge.
• Preheat oven to 392 degrees Fahrenheit.
• Pat the dough to 3/4-inch thickness. Cut into 8 pieces with a sharp knife. Arrange on a parchment paper, leaving a 1/2 inch space around each one.
• Beat 1 egg and brush the tops of the scones.
• Bake for 15 to 20 minutes or until golden brown.

ROSEMARY AND HAM SCONES

Steps:

• Preheat oven to 375 degrees F.
• Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

SAVORY CHEDDAR CHEESE BACON AND ONION SCONES

Steps:

• Preheat the grill on a medium flame.
• Using a medium sized bowl, mix flour, sugar, salt, onions, and bacon together. Let the mixture rise for about 30 minutes.
• Then add the eggs, buttermilk, and cheese. Continue mixing until a firm dough is formed. If the dough becomes a little watery, just add a little more flour.
• Place the dough on the counter and with sprinkle with flour. Then flatten it out with your hands. Using a circular cookie cutter, cut out 2-inch rounds.
• Line a small pan with parchment paper, and place the cut outs in the pan. Sprinkle desired amount of cheese on top and place the pan on a grill, lid closed, for 15 minutes.
• To plate, slice in half and spread with butter, or preferred topping.

SAVORY BACON ROSEMARY SCONE

Steps:

• In a large mixing bowl, whisk together flour, salt, sugar and baking powder; stir in crumbled bacon and 1 tbsp rosemary.
• Add whipping cream to the flour mixture and stir until combines; do not overmix.
• Make the dough a big ball and wrap using saran. Let it sit for an hour in a fridge.
• Preheat oven to 392 degrees Fahrenheit.
• Pat the dough to 3/4-inch thickness. Cut into 8 pieces with a sharp knife. Arrange on a parchment paper, leaving a 1/2 inch space around each one.
• Beat 1 large egg and brush the tops of the scones. Sprinkle 1 tbsp rosemary on the top.
• Bake for 15 to 20 minutes or until golden brown.