The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.
Southern cooking teacher and award-winning cookbook author, Shirley Corriher, taught me how to make her trademark biscuits and scones many years ago. I’ve fooled around with her ratios and technique (shame on me) but I think she’d enjoy these buttery, flaky, onion and bacon-infused scones, which are fabulous for breakfast with eggs or used to sandwich fried green tomatoes.
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For the Scones
- 8 slices bacon, cooked crispy
- 8 spring or green onions, white and green parts, thinly sliced
- 2 cups unbleached all-purpose flour
- 1 Tbsp. granulated sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- Grated zest of 1 lemon
- 10 Tbsp. unsalted butter, frozen and grated on the large holed side of a grater
- 2/3 cup buttermilk
- 2 Tbsp. melted butter, for brushing
- Fried or scrambled eggs
- Pimento Cheese
- Ham and apple butter
- Fried green tomatoes
- Preheat oven to 400°F and line a sheet pan with parchment.
- Heat a large skillet over medium-high heat and add the bacon. Cook until crispy on both sides, about 3 or 4 minutes. Transfer the bacon to a paper towel lined plate and pour off all but 1 Tbsp. of fat into a heat-proof bowl.
- Return the pan to the heat and stir in the onions. Continue to cook the onions until softened, about 2 or 3 minutes. Transfer them to a medium bowl and crumble the bacon over the top. Cool to room temperature.
- While the onion/bacon mixture cools, combine the flour, sugar, baking powder, baking soda, salt and zest in a large bowl. Grate the butter into the bowl and work it into the flour, rubbing it with your fingertips in a snapping motion until the mixture looks shaggy and the butter is evenly rubbed into the flour.
- Make a well in the center of the flour mixture and add the onion mixture and buttermilk, stirring it with your fingers or fork just until the dry ingredients are moistened. The dough will be very wet.
- Turn the dough out onto a lightly-floured surface and sprinkle the top with more flour. Pat the dough into a round about 3/4-inch thick and cut into 8 wedges. The dough will be gooey and your hands will get messy, but that soft dough will create the lightest scones.
- Transfer the wedges to the parchment-lined baking sheet and bake on the middle rack in the preheated oven for 10 minutes. Rotate the pan and bake another 7 minutes or until the scones are lightly golden. Remove them from the oven, brush the tops with butter and serve hot.