I love scones for breakfast. They are quick and easy to make; it’s fun to experiment and try new flavor combinations.
Rebecca likes savory scones. I start with a basic scone recipe and customize it depending on my mood that day.
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 Tablespoons cold unsalted butter
- 1 cup heavy cream
Then its time for the flavorings.
- 1 cup grated cheddar cheese
- 1/2 cup (or more) real bacon bits
- 1 to 2 cloves garlic, minced
- Hot sauce to taste (I like Tabasco)
Preheat oven to 450 degrees.
Pulse flour, baking powder, and salt in your food processor. Cut the butter into 1/4 inch chunks and pulse until the mixture looks like coarse sand (about 5 to 7 times). Add cheese and bacon. Pulse once or twice. With your processor running on low, slowly add the cream and hot sauce to the mixture until a dough forms.
Remove the dough from the processor. Pat it out on a lightly floured surface until it is about 1/2 inch thick. Cut the scones using a biscuit or cookie cutter. I like to use a 2-inch square cutter.
Place the scones on a silicone baking sheet about an inch apart.
Bake for 12 to 15 minutes until the scones are golden brown.
When I bake scones, I always bring some in to the office for my colleagues. I like to take care of the people who take care of me.