I love scones. But not all scones; I find most scones at bakeries and such much too sweet. For some time I’ve had a favorite scone recipe, culled together from a few sources, that turns out a nice , lightly sweet scone made with yogurt, to which you can add fruit, zest, or whatever pleases you. It manages to make you feel pampered and healthy at the same time.
These are not that scone. These are decadent, delicious, can’t-stop-at-just-one scones. If you, like me, have a passion for cheese bordering on obsessive, these scones will have you groaning with joy when they come out of the oven.
I adapted this recipe from this one at Smitten Kitchen, which is a fabulous cooking blog I refer to frequently for ideas.
Bacon Asiago Scallion Scones
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, shredded and placed in freezer for about 15 minutes.
4 oz Asiago, shredded (plus more for sprinkling on top, optional)
2 strips of crisp bacon, diced or crumbled
2 scallions, finely minced, green parts only
1/2 cup half and half (plus more for brushing tops, optional)
Preheat oven to 400°F. In a large bowl, combine the flour with the baking powder and salt. Remove the butter from the freezer, and with your hands rub it into the flour, breaking it up and mixing until the butter is distributed in small bits throughout the flour.
Add the cheese, bacon, and scallions to the mixture, blending to distribute evenly. Lightly whip two of the eggs and half and half, and add to the flour mixture. Using a wooden spoon, fold mixture until it begins to come together.
Turn out the dough onto a well-floured surface and pat into a 3/4- to 1-inch thickness. Cut into desired shape and size, either with a knife or a biscuit cutter. (I shaped this into an 8″ square, and cut into 16 two-inch square scones.) Place scones on a parchment-lined baking sheet. Brush the tops of the scones with a little more half and half (1 or 2 T should do it), and then sprinkle with extra asiago, if using.
Bake for 25 minutes or until golden brown.
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