Breakfast Scones

Jake is volunteering as a Camera Assistant on a short film that is being shot here so I asked if I could donate some baked goods for the morning craft table. I decided to do a sweet and a savory scone to cover my bases. Being that we just went blueberry picking (again) I decided to go with Blueberry Scones with Lemon Glaze for the sweet and Bacon and Cheddar Scones for the savory.

The blueberry recipe came from Tyler Florence on the food network. It's decent but definitely not a home run. I am going to include a link to the recipe here and spend my time talking about the savory scone.
Blueberry Scones with Lemon Glaze

These bacon and cheddar scones should be illegal! Bacon, cheese, butter and buttermilk. The only way they could be worse for you is if I could find some way to fit lard into the recipe. I am sure my friend Chris over at Idea Duck would have a heart attack just reading the recipe. I am SO happy to be sending these out of the house! When they were done they tasted like a very delicious version of the bacon cheese biscuit from McDonalds.

This recipe came from The Pastry Queen: Royally good recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe cookbook which was a gift from a friend of mine in Austin.

Apple-Smoked Bacon and Cheddar Scones
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons (or more to taste) freshly ground black pepper
1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
1 1/2 cups grated Cheddar cheese (I used 1 cup of cheddar and 1/2 cup of Asiago)
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk
1 large egg
2 tablespoons water

Preheat the oven to 400 degrees. Using mixer fitted with paddle attachment, combine the flour, baking powder, salt and black pepper in a large bowl on low speed. With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add the grated cheese and mix just until blended.

Add the green onions, bacon and 3/4 cup of buttermilk to the flour and cheese mixture. Mix by hand just until all the ingredients are incorporated. If the dough is too dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a time, until the dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a light-textured scone. Remove the dough from the bowl and place it on a lightly floured flat surface. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick. Cut the dough into 8 to 10 equal parts (I did 8 and thought that they were a little too big).

Whisk the egg and water in a small mixing bowl to combine. brush each wedge with the egg wash. Place the scones on an ungreased baking sheet lined with parchment. Bake for 18 to 20 minutes or until golden brown and no longer sticky in the middle. Serve warm.