Cut into triangles, these savory, lightly glazed scones have been a staple in New England farmhouses and restaurants since Colonial days and 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.–James Villas
Yankee Bacon and Onion Scones
- Quick Glance
- 30 M
- 45 M
- Makes about 1 dozen scones
- 3 strips lean bacon
- 1 medium-size onion, minced
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Black pepper, to taste
- 1/4 cup chilled lard, cut into bits
- 1 cup buttermilk (either low-fat or full-fat)
- 1 large egg
- 1 teaspoon water
- 1. In a skillet, fry the bacon over moderate heat till crisp and drain on paper towels. Add the onion to the skillet, stir till softened, about 2 minutes, and drain on paper towels. Crumble the bacon finely.
- 2. Preheat the oven to 425°F (220°C). 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 till the mixture is crumbly. Add the crumbled bacon and onion and stir till well blended. Add the buttermilk and stir just till 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 till just golden, 12 to 15 minutes.