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 Rossi
☞ Table of Contents
Bacon Buttermilk Scones
- 3 strips bacon
- 1 medium onion finely chopped
- 2 cups all-purpose flour plus more for the work surface
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Black pepper to taste
- 1/4 cup chilled lard cut into small pieces
- 1 cup buttermilk (either low-fat or full-fat)
- 1 large egg
- 1 teaspoon water
- In a skillet over medium heat, fry the bacon until crisp. Drain on paper towels.
- Add the onion to the skillet and cook until softened, about 2 minutes. Drain on paper towels.
- Preheat the oven to 425°F (220°C). Grease a large baking sheet with some of the bacon drippings or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Add the lard and work it in with your fingertips until the mixture is crumbly. Crumble in the bacon and add the onion and stir until well blended. Add the buttermilk and stir just until a sticky dough forms.
- Transfer the dough to a lightly floured work surface, knead 8 to 10 times, and pat it into a rectangle about 3/4 inch thick. Using a sharp knife, cut the rectangle in half lengthwise, and cut each half crosswise into 6 long narrow triangles. Arrange the triangles on the prepared baking sheet about 1 inch apart.
- In a small bowl, whisk together the egg and water, and lightly brush the tops of the scones with the egg wash.
- Bake the scones in the center of the oven until just golden, 12 to 15 minutes. Let cool for a few minutes on the baking sheet.
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.
Originally published February 05, 2020