Since I'm in my taper for the marathon, I've got a bit more time on my hands. It's been glorious. Amazing how much free time you have when you're not running 55-60 miles a week.


I already got my run on this morning (5.5 miles nice & easy!), so I had a wiiiiide open afternoon. Naturally, I found myself in the kitchen baking up a storm.


Every Friday at school, a teacher signs up to bring breakfast goodies to share with the rest of the staff. Donuts, bagels, whatever they feel like sharing. Tomorrow's my day.


So, instead of stopping by the grocery or Panera, I decided to make some home-baked goodies for breakfast. I love scones, so I thought I'd go that route. First I whipped up a batch of my absolute favorite scones in the whole wide world, Cream Scones. (A cranberry-orange variation.)


But then I got to thinking... not everyone likes a sweet breakfast! You know, there are actually people out there who go straight for the sesame or cheddar bagels instead of the cinnamon crunch. (Definitely NOT me, I go for the sweets all the way.) So I set out to find a savory scone recipe.

And here's what I found - Bacon Cheddar Scones. 



Oh yes... and you can't go wrong with these. How could anything with 1/2 lb. bacon, 1/2 lb. cheddar cheese, and a stick of butter be bad? (I feel like I'm channeling Paula Deen here.)


I just had to sample one fresh out of the oven, and they are fabulous. Light & flaky, with pockets of cheese, crisp green onions, and crunchy bacon. They reminded me very much like a Red Lobster biscuit, but better, because bacon is involved. 

I served them for dinner tonight along with a large salad. Although, I'm not gonna lie, the scones kinda stole the show. (Cheesy bacon goodness > spinach? Who would have ever thought?)

[Click to PRINT]

Bacon Cheddar Scones

Servings/Yield

10-12 scones

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ cup cold butter, cut into small cubes
• 1 ½ cups grated sharp cheddar cheese
• 4 green onions, thinly sliced
• 8 slices thick-cut bacon, cooked and crumbled
• 1 cup buttermilk, plus 2-3 tablespoons
• 1 egg
• 2 tablespoons water

Method

Preheat oven to 400*F. Combine flour, baking powder, salt, and pepper in medium mixing bowl. Cut in butter with a pastry cutter or two knives until the mixture is crumbly and the butter pieces are about the size of small pieces. Add cheese, and stir until combined.

Mix in green onions, bacon, and 1 cup buttermilk into the flour mixture. Stir by hand with a spatula until all the ingredients are incorporated. If it seems to dry, add an additional 2-3 tablespoons buttermilk until the dough comes together.

Turn dough out onto lightly floured surface, and pat into an 8-inch disk. Slice into 10-12 wedges. Place individual wedges on baking sheet lined with parchment. (Or sprayed with cooking spray.)

For egg wash, combine egg and 2 tablespoons water in small bowl. Lightly brush egg wash over scones with a pastry brush.

Bake scones in preheated oven 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.

Source: from Annie's Eats, adapted from The Pastry Queen by Rebecca Rather