Bacon Beer Scones with Smoked Cheddar and Caramelized Onions
You are going to love these savory scones!
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 20 3" scones.
- 6 strips bacon, preferably cured and smoked
- 1 medium yellow onion, diced, (about 2 cups)
- 3/4 teaspoon salt, divided
- 8 ounces smoked cheddar cheese, grated
- 2 cups all purpose flour
- 3/4 cup whole wheat flour
- 1 tablespoon baking powder
- 4 ounces unsalted butter, cold, cut into 1/2" cubes, (1 stick)
- 1/2 cup beer , (a lager, such as Anchor Steam)
- 1/4 cup half and half, or milk
- 3 large eggs
Position a rack in the center of the oven and preheat to 400º. Line two baking sheets with parchment paper.
Heat a skillet over medium heat for a minute, then lay the bacon strips in a single layer. Cook, turning occasionally, until browned and crispy, 5-10 minutes. Remove to a plate to cool, leaving the drippings in the pan. Crumble the bacon into 1/2" pieces.
Add the onions to the drippings and saute over medium-low heat, stirring occasionally, until deep brown in places, sweet and tender, 15-20 minutes. Stir in 1/4 teaspoon of the salt. Let cool to room temperature. (To speed this up, spread the onions out on a plate and stick in the fridge.)
Meanwhile, whisk together the flours, 1/2 teaspoon salt and baking powder in a large bowl. Rub the butter in with your fingertips until the mixture looks sandy, with some pea-sized chunks of butter remaining. Toss in all but 1/2 cup of the cheese, and all of the bacon and onions, stirring to distribute somewhat evenly.
In a large measuring cup, whisk together the beer, milk and eggs to combine. Pour the wets into the flour mixture and stir to form a sticky dough. Use a big spoon or a spring loaded ice cream scoop (with the red handle) to drop 1/4 cup mounds onto the baking sheets, spacing the scones 2" apart. Top the scones with the 1/2 cup of cheese.
Bake until the scones are golden, the cheese is melty, and your kitchen smells unbearably delicious, 25-30 minutes. Let cool a bit before eating.
The scones are best served warm from the oven, but will keep for a couple of days at room temperature. They'll taste best re-warmed in a toaster oven.
Adapted from Once Upon a Tart.
Nutritional values are based on one of twenty scones.
Calories: 193kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 213mg | Potassium: 135mg | Vitamin A: 300IU | Vitamin C: 0.4mg | Calcium: 121mg | Iron: 1mg