Scone dough works really well as a vehicle for savory ingredients, especially highly flavored, lower moisture ones such as Gruyere and other firm cheeses, chopped chives, sautéed mushrooms, bacon, and ham. Spanish pimentón or fresh herbs make really good additions as well. As with sweet scones, use a very light hand when mixing, and you’ll be rewarded with a light, flaky scone.
Jump to RecipeInstructions :
- Preheat the oven to 375°F [190°C]. Line a baking sheet with parchment paper or a nonstick liner. If using parchment paper, have a second sheet available.
- To make the dough, sift the flours, baking powder, baking soda, salt, and pepper into the bowl of a stand mixer fitted with the paddle attachment. Cut the butter into 1/2 in [12 mm] cubes and scatter the cubes over the dry ingredients. On low speed, pulse the butter and chilled bacon fat into the dry ingredients, keeping a close eye on the mixture, so that you don’t break down the butter too much. You want to end up with a coarse mixture with pea-size lumps of butter visible. Add the buttermilk all at once and stir on low speed for 5 seconds. Stop the mixer and, using your hands or a spatula, pull all the dry ingredients that have not yet been incorporated up to the top.
- Stir again on low speed for another 5 seconds. Repeat this process once more, or until all the dry ingredients are incorporated and the mixture looks hydrated, but not fully combined. Using a spatula, scrape the dough into a large mixing bowl. Add the bacon, Gruyère, fromage blanc, and chives, and knead by hand to incorporate all of the mix-ins.
- Transfer the dough to the prepared baking sheet and shape the dough by hand into a rectangle about 21/2 in [6 cm] high. Freeze the dough, on the baking sheet, for about 20 minutes to thoroughly chill it. Dust your work surface with flour, and turn the dough out onto it. Cut the dough into twelve equal portions. Line the baking sheet with a fresh sheet of parchment paper, and transfer the scones to it. Brush the scones with the beaten egg, and sprinkle with the flaky sea salt.
- Bake the scones until the tops are golden brown, 20 to 25 minutes. Remove from the oven and let cool for 10 minutes before serving. Scones are best the day they are baked, but can be stored in an airtight container for up to 2 days. Reheat or toast before serving.
SAVORY SCONES
Scone dough works really well as a vehicle for savory ingredients, especially highly flavored, lower moisture ones such as Gruyere and other firm cheeses, chopped chives, sautéed mushrooms, bacon, and ham. Spanish pimentón or fresh herbs make really good additions as well. As with sweet scones, use a very light hand when mixing, and you’ll be rewarded with a light, flaky scone.
Ingredients
- Pastry flour sifted 21/2 cups 275 g
- Bread flour sifted 2 cups + 2Tbsp 275 g
- Baking powder 1 Tbsp + 1/4 tsp
- Baking soda 1 tsp
- Salt 1 tsp
- Black pepper freshly ground 1/4 tsp
- Unsalted butter cold 11 Tbsp 155 g
- Bacon fat chilled 3 Tbsp + 1 tsp 50 g
- Buttermilk chilled 1 2/3 cups 400 ml
- Bacon cooked and chopped (reserving the fat, see above) about 6 slices 160 g
- Grated Gruyère cheese 1 1/2 cups 160 g
- Fromage blanc 3/4 cup + 2 Tbsp 175 g
- Chives finely chopped 5 Tbsp 75 g
Instructions
- Preheat the oven to 375°F [190°C]. Line a baking sheet with parchment paper or a nonstick liner. If using parchment paper, have a second sheet available.
- To make the dough, sift the flours, baking powder, baking soda, salt, and pepper into the bowl of a stand mixer fitted with the paddle attachment. Cut the butter into 1/2 in [12 mm] cubes and scatter the cubes over the dry ingredients. On low speed, pulse the butter and chilled bacon fat into the dry ingredients, keeping a close eye on the mixture, so that you don’t break down the butter too much. You want to end up with a coarse mixture with pea-size lumps of butter visible. Add the buttermilk all at once and stir on low speed for 5 seconds. Stop the mixer and, using your hands or a spatula, pull all the dry ingredients that have not yet been incorporated up to the top.
- Stir again on low speed for another 5 seconds. Repeat this process once more, or until all the dry ingredients are incorporated and the mixture looks hydrated, but not fully combined. Using a spatula, scrape the dough into a large mixing bowl. Add the bacon, Gruyère, fromage blanc, and chives, and knead by hand to incorporate all of the mix-ins.
- Transfer the dough to the prepared baking sheet and shape the dough by hand into a rectangle about 21/2 in [6 cm] high. Freeze the dough, on the baking sheet, for about 20 minutes to thoroughly chill it. Dust your work surface with flour, and turn the dough out onto it. Cut the dough into twelve equal portions. Line the baking sheet with a fresh sheet of parchment paper, and transfer the scones to it. Brush the scones with the beaten egg, and sprinkle with the flaky sea salt.
- Bake the scones until the tops are golden brown, 20 to 25 minutes. Remove from the oven and let cool for 10 minutes before serving. Scones are best the day they are baked, but can be stored in an airtight container for up to 2 days. Reheat or toast before serving.