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Bacon-Scallion Scones

Source of Recipe

From "Gale Gand's Brunch!" by Gale Gand


Recipe Introduction

"A few years ago I visited Elizabeth Falkner's San Francisco bakery and restaurant, Citizen Cake, where I spotted a bacon and leek scone on top of the pastry case. I didn't get to try it, but I've been thinking about it ever since. (That tells you a lot about me. Some women never forget a pair of shoes they saw in a shop window; I'm haunted by the memory of a scone.) Here's a version of that scone that I developed, using fresh scallions. This recipe can be halved."

List of Ingredients

◦  3¾ cups all-purpose flour
◦  3 tablespoons baking powder
◦  ½ cup grated Parmesan cheese, plus more for sprinkling
◦  1 teaspoon paprika
◦  1 teaspoon chopped fresh parsley
◦  ¼ teaspoon salt
◦  ¼ teaspoon freshly ground black pepper
◦  ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
◦  3 strips bacon, cooked and chopped
◦  ¾ cup sliced scallions (white and green parts)
◦  1¼ cups whole milk, plus more for brushing


Recipe

Heat oven to 375 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, or working by hand in a large bowl, combine the flour, baking powder, Parmesan, paprika, parsley, salt, and pepper at low speed. With the mixer running, add the cold butter and stir until the mixture is coarse and sandy. You should still be able to see small lumps of butter. Mix in the bacon and scallions. Add the milk and mix until almost combined. Do not overmix; there may still be some flour visible.

Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Then divide the dough in half and shape it into two balls.

Using a lightly floured rolling pin, roll the balls out into 1-inch thick disks. Use a knife to cut each disk into 6 triangles. Brush the tops with milk and sprinkle them liberally with Parmesan cheese. Transfer them to an ungreased baking sheet.

Bake until light golden brown, 15 to 20 minutes. Let cool on a baking sheet. Serve warm or at room temperature, within a few hours of baking.


Makes 12 scones