Savory Scones
Cheddar cheese, scallions, bacon, garlic and black pepper combine to make these savory scones so flavorful and delicious. You’ll love how light, buttery and flaky they are!
Ingredients
Vanilla Scones:
- 2 cups (260 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- ¼ teaspoon baking soda
- ½ teaspoons salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 6 tablespoons (85 grams) cold unsalted butter , cubed
- 1 cup (85 grams) shredded cheddar cheese
- 2 scallions/green onions , thinly sliced
- 2 slices bacon , fried till crispy and crumbled (optional)
- ½ cup (114 grams) cold half and half , see Notes
- 1 large egg
- Additional half and half , for brushing
- Melted butter and additional coarse salt , for adding to baked scones (optional)
Instructions
- Preheat oven to 400°F and line half or quarter-sheet pan with parchment paper.
- In a large bowl combine the flour, baking powder, sugar, baking soda, and salt, garlic powder and black pepper. Add the cubed butter and cut into the dry ingredients with a pastry blender or knife until the butter is the size of small peas.
- Add cheese, scallions, and bacon (if using) and toss with the flour and butter mixture.
- Whisk together half and half and egg. Add to the bowl and mix until the dough starts to come together. Turn the mixture out onto the counter and use your hands to finish forming a uniform dough. It'll be dry and shaggy at first but should come together with a little effort.
- Pat dough to about 1-2 inches thick. Fold one half of the dough over onto the other half. Flatten again to 1-2 inches thick and repeat fold and flattening 2 more times (3-4 times total). Don't skip this step!
- Form dough into an approximate 6-inch square 1-inch tall. Cut into 4 smaller squares, and then cut each small square into 2 triangles. You should have 8 total scones. Feel free to reshape triangles a bit with your hands to get straighter edges. Arrange triangles on prepared sheet pan and brush with more half and half.
- (Optional) Place the sheet pan with scones in the freezer for 15 minutes while the oven finishes preheating. This makes sure the butter in the dough is nice and cold and will create the most rise in the oven.
- Bake until the tops and bottoms of the scones are browned, 17-20 minutes. Serve warm or at room temperature, brushing with melted butter and sprinkling with a little salt if you want them to be a little extra.
- Scones are best served the day they are baked.
Notes
- I prefer half and half as it has the right amount of richness, but you can also substitute for buttermilk or heavy cream.
- Substitutions and mix-in options:
- Use any kind of cheese, though a firmer shred-able cheese like cheddar, Gouda, swiss or parmesan will be easier to work with.
- Add other herbs such as chives, rosemary, thyme or sage.
- Feel free to leave out the bacon for a vegetarian option, or replace with ham.
- To make scones in advance: To freeze unbaked scones, place on lined sheet pan, cover with plastic wrap, and freeze as-is for several days. Bake as directed, adding a few minutes to bake time if needed. To freeze baked scones, freeze in a single layer in an airtight container or ziplock bag. Thaw at room temperature for a few hours, then glaze and serve.
Calories: 303kcal, Carbohydrates: 26g, Protein: 9g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 69mg, Sodium: 330mg, Potassium: 199mg, Fiber: 1g, Sugar: 1g, Vitamin A: 524IU, Vitamin C: 1mg, Calcium: 173mg, Iron: 2mg
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