I love scones…but only homemade ones. It’s like me and granola, I love the idea of it, but the store bought version just never seems to live up to my expectation, which is why I make my own…granola and scones! I don’t know why, but I always get lured by the pretty scones in the bakery case of the local big-chain coffee shops, but they always end up being dry, stale or not-so-flavorful. Now I’ve made scones for a long time now, and it’s one of my tried and true recipes, but it wasn’t until this past week that I was confronted with something I had never thought about…a SAVORY scone.
In essence a scone is basically a sweet biscuit, so why has it never crossed my mind to put something deliciously savory and salty in it, and not just chocolate chips or dried fruits?? Well, needless to say I saw a picture of a savory scone on Etsy and just HAD to try my own version. These turned out MAMMOTH (be prepared to share or roll away stuffed) but oh, so good! It’s like a breakfast biscuit sandwich, but without the worry of anything falling out, lol. The great thing about this recipe is that you can add in as much or as little of the filling as you want, or make a variation of this by using other savory fillings. Since I didn’t have bacon on hand I used pepperoni instead, though I think it would have been even better with bacon!
There is a little prep work involved, but I think it’s great for a weekend breakfast or to serve guests. All of the ingredients are simple and should be items you already have on hand, which is what makes this so great! Oh, and you would think the scrambled eggs would fall out, but they didn’t!
Mammoth Savory Breakfast Scones (4 huge scones):
- 4 eggs-scrambled (with a little salt and pepper or however you like them)
- 1/2 pound of bacon-cooked crispy and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup milk + 2 tsp white vinegar (or 1/2 cup sour cream or buttermilk)
- 2 cups flour (plus extra when kneading if dough seems too moist)
- 1- 1/2 TBLS sugar
- 1- 1/2 tsp salt
- 1/4 tsp baking soda
- 5 TBLS cold butter
- 1 large egg
- Have all of the add-ins pre-made and set them aside.
- Pre-heat the oven to 375 degrees.
- Pour the vinegar into a small bowl or mug, then pour the milk right on top of it and let it sit for a few minutes. If you are using sour cream or buttermilk you can skip this step.
- In a large bowl combine all of the dry ingredients and mix well.
- Cut the cold butter into the flour mixture using a pastry blender, you want the butter pieces to very tiny bits. Then stir in the cheese and crumbled bacon.
- Add in the egg and milk to the flour bowl (or sour cream/buttermilk) and mix it as best as you can with a wooden spoon.
- Pour the contents of the bowl out onto a clean surface, knead a 3-4 times/rotations, just until some of the loose flour works itself into the ball. Sprinkle with extra flour if dough is too sticky.
- Flatten the dough out into an 11 inch circle, then pour the scrambled eggs onto HALF of it. Fold the other half on top of it and gently press down. (like a taco)
- Cut into 4 large wedges and place on a lightly greased cookie sheet, or one that has been lined with parchment paper.
- Bake the scones for 15-20 minutes, or until the edges get lightly brown.
- Serve while warm with salt, pepper, or hot sauce on the side.