Bacon, Corn and Green Onion Scones

These rich, savory scones escape the tea table and join the dinner table. Crisp bacon, shoepeg corn and thinly sliced green onions enhance basic scone dough. A combination of heavy cream and buttermilk gives the scones a tender texture. The scones can be made ahead and gently reheated just before serving.

  • 1 1/2 cups all-purpose flour, chilled
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon salt
  • 1/2 stick unsalted butter (4 tablespoons), cubed and frozen
  • 3 slices bacon, cooked and crumbled (about 3 tablespoons)
  • 2 ounces sharp Cheddar cheese, grated (approximately 1/2 cup)
  • 1/4 cup very thinly sliced green onions, green tops only
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shoepeg corn (fresh or canned),* roughly chopped
  • 1/2 cup heavy cream, very cold, plus extra for brushing scones
  • 3/4 cup buttermilk, very cold
Place flour, baking powder, sugar and salt in the work bowl of a food processor.** Pulse to combine. Remove the top of the processor, and scatter the cubes of butter over the flour mixture. Being very careful to avoid the blade of the processor, toss the cubes to coat them lightly with flour. Replace the top of the processor, and pulse until the mixture has pieces of butter about the size of large peas.

Pour the contents of the processor into a medium mixing bowl; use a fork to stir in the bacon, cheese, green onions, pepper and floured corn. Gently stir in cream and buttermilk with a rubber spatula. Lightly mix ingredients until they just come together to form a mass; the dough should be soft and slightly sticky. If necessary, add a bit more cream. Do not overwork the dough! Preheat the oven to 400 degrees F.

Lightly pat the dough into a 1-inch thick circle that is about 6-inches in diameter; dust with flour sparingly. Cut circle into 8 wedges with a very sharp knife; clean the blade between cuts, and dust with flour to prevent sticking.

With a flour-coated spatula, transfer wedges to a parchment-lined baking sheet, one at a time, recreating the original round shape; leave about 1/2-inch between each wedge. Prick each wedge with a fork, then brush with cream. Bake until lightly browned, about 30 minutes. Remove from oven, and place on a wire cooling rack; serve warm.

Tips and Techniques
* Toss corn with 2 tablespoons of all-purpose flour. The flour will prevent the corn from sinking to the bottom of the scones when baked.

** Freeze work bowl and metal blade of the food processor before making the scones. This, combined with cold ingredients, will help produce the lightest, tenderest scones possible.

Make It Ahead: One day in advance, make and partially bake the scones for 15 minutes; finish baking just before serving.

Baking In Scone Pan: Pat dough into a log, then cut log into 8 equal portions; roll each portion into a smooth ball. Press each ball into one section of the lightly greased scone pan, and flatten it to fill the section. Brush tops of scones lightly with remaining cream. Bake until golden brown, about 25 to 30 minutes. Remove from oven, and let cool slightly in pan. Remove from pan, and serve warm.

Makes 8 scones

Exclusive recipes provided by Viking Cooking School.