These bacon buttermilk scones are a savory pastry popular in New England that are a perfect accompaniment to soup although we’ve been known to make them just for breakfast.
Known as Yankee scones, these savory bacon buttermilk scones have been a staple since colonial days, explains author James Villas. They’re made from simple ingredients yet deliver complicated taste and that iconic flaky texture. They’re traditionally served with soup, though when you let go of expectations, you’ll find they make a swell breakfast, too.–Renee Schettler
Bacon Buttermilk Scones
- Quick Glance
- 30 M
- 45 M
- Makes about 1 dozen scones
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Recipe Testers Reviews
Lovely, light, fluffy, and tasty scones.
I cooked the bacon and onions in one skillet and greased the baking sheet with some of the bacon fat and then served them with a fines herb omelet made in the same pan. Waste not want not.
The buttermilk in these scones contributed to the great texture.
This recipe certainly fits the title Blissful Biscuit, the cookbook from which it appears. The golden color of these flavorful scones is eye-appealing. And the bacon and onion bits perfume through the tender crumb with every bite.
They’re dynamite for breakfast with a slather of strawberry jam and equally divine as an accompaniment to a hearty soup or stew. I’ve made more than one batch and have made my friends, family, and neighbors very happy.