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Yankee Bacon and Onion Scones

Source of Recipe


From "Biscuit Bliss" by James Villas






List of Ingredients



• 3 strips lean bacon
  
• 1 medium-size onion, minced
  
• 2 cups all-purpose flour
  
• 1 Tbsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• Black pepper to taste
  
• 1/4 cup chilled lard, cut into bits
  
• 1 cup buttermilk
  
• 1 large egg
  
• 1 tsp water
  






Instructions



1. In a skillet, fry the bacon over moderate heat until crisp, and drain on paper towels. Add the onion to the skillet, stir until softened (about 2 minutes), and drain on paper towels. Crumble the bacon finely.
   
   
2. Preheat the oven to 425º F. Grease a large baking sheet and set aside.
   
   
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and pepper. Add the lard and work it in with your fingertips until the mixture is crumbly. Add the crumbled bacon and onion and stir until well blended. Add the buttermilk and stir just until a sticky dough forms.
   
   
4. Transfer the dough to a lightly floured work surface, knead 8 to 10 times, and pat into a rectangle 3/4-inch thick. With a sharp knife, cut the rectangle in half lengthwise, and cut each half crosswise into 6 long narrow triangles.
   
   
5. Arrange the triangles on the prepared baking sheet about 1 inch apart. In a small bowl, whisk together the egg and water, brush the tops of the triangles lightly with the mixture, and bake in the center of the oven until just golden, 12 to 15 minutes.
   
   Makes about 1 dozen scones.
   
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   "These are traditionally served with hearty soups, stews, and roasted meats. Bacon and onions always make a wonderful combination, but other possibilities are diced cooked ham and green bell pepper, snipped fresh chives and grated Parmesan, and virtually any chopped nuts and fresh herbs."