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Savory Scallion and Bacon Scones

Source of Recipe


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



List of Ingredients



• 2 cups all-purpose flour
  
• 1 teaspoon salt
  
• ½ teaspoon freshly ground black pepper
  
• 1 tablespoon baking powder
  
• ½ cup chopped scallions
  
• ½ cup crumbled cooked bacon (from 4 to 6 slices)
  
• ¾ cup (1½ sticks) unsalted butter, cut into ½-inch cubes
  
• 2 large eggs
  
• ½ cup sour cream
  






Instructions



1. Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
   
   
2. In the bowl of a stand mixer fitted with the paddle attachment, place the flour, salt, pepper, baking powder, scallions, and bacon and mix on low to combine. Add the butter and mix until the pieces of butter are pea-size. In a small bowl, whisk the eggs and sour cream together with a fork to combine. Add the egg mixture to the flour mixture and mix until just moistened.
   
   
3. Using a large ice cream scoop, scoop the batter onto the parchment-lined baking sheet, leaving about 1½ inches between the scones so they have room to expand during baking. Bake for 20 to 25 minutes, until light golden brown. Let cool completely on the pan. The scones will keep at room temperature in an airtight container or resealable bag for up to 3 days, or frozen in a freezer bag for up to 1 month. If you freeze them, defrost them at room temperature for 2 hours, then warm them in the oven or toaster oven at 350 degrees before serving.
   
   Makes 10 scones