I've been trying a variety of scones lately at the local cafes but they're usually sweet. I decided to develop a recipe for a savory scone that I think fits the bill nicely. This version makes eight small (2 1/2-inch in diameter) hemispheres with a bacon center in each. The recipe as written requires that you cool the bacon grease so it's helpful to cook and cut the bacon the day before and finish the scones the next day. I like to minimize the kitchen mess so I've optimized the dough-related work to be in the bowl rather than on the countertop.

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Recipe Summary

prep:
20 mins
cook:
22 mins
additional:
1 hr 15 mins
total:
1 hr 57 mins
Servings:
8
Yield:
8 scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices.

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  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly.

  • Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife.

  • Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips.

  • Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes.

  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

  • Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.

Cook's Note:

Once cooled, you can store the scones in a resealable plastic bag for a couple of days either in the refrigerator or at room temperature. They can be reheated in the microwave for about 45 seconds to a minute.

Nutrition Facts

158 calories; protein 6.6g 13% DV; carbohydrates 21.8g 7% DV; fat 4.7g 7% DV; cholesterol 35.9mg 12% DV; sodium 459.6mg 18% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2017
Pretty darned tasty. I had bacon grease saved in the refrigerator, so that worked out well. The scones were very tender, in fact almost too much so because they sort of crumbled when eating them. I did change the way the scones were assembled. I patted the dough into a rough rectangle and rolled it out, sprinkled the bacon pieces over the dough and folded it in thirds, like a letter. I chilled it, then cut into 8 pieces. Read More
(8)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/15/2017
Pretty darned tasty. I had bacon grease saved in the refrigerator, so that worked out well. The scones were very tender, in fact almost too much so because they sort of crumbled when eating them. I did change the way the scones were assembled. I patted the dough into a rough rectangle and rolled it out, sprinkled the bacon pieces over the dough and folded it in thirds, like a letter. I chilled it, then cut into 8 pieces. Read More
(8)
Rating: 4 stars
03/03/2019
Very good and easy enough for my 11yr old daughter to prepare. We will definitely fix again! Read More
Rating: 4 stars
06/06/2018
I prepared the recipe mainly as is minus the egg wash. Now I must say that the recipe is not bad. It is a good base and the outcome regarding the texture is excellent. The only problem with this recipe is that your bacon may not yield the necessary amount of lard. I used unsalted butter to make up for the rest of the grease I needed. With that said this recipe is not bad. I would probably add salt to the dough to boost the savory aspect of the recipe. I used a bit of butter to replace the egg wash and it came out nicely golden. For practical and speed reasons I also shaped the dough like a rectangle and filled the center with bacon then folded it like a letter. My personal tip is to use cold milk chilled grease or butter and finally manipulate the dough the least you can. Also make sure your bacon is not too lean. They are melt in your mouth kind of scone so be watchful of how golden do you want them to be while baking. Read More
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