Bacon Beer Scones with Smoked Cheddar and Caramelized Onions
You are going to love these savory scones!
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total: 1 hourhour20 minutesminutes
Servings: 203" scones.
Ingredients
6strips bacon, preferably cured and smoked
1medium yellow onion, diced(about 2 cups)
3/4teaspoonsalt, divided
8ouncessmoked cheddar cheese, grated
2cupsall purpose flour
3/4cupwhole wheat flour
1tablespoonbaking powder
4ouncesunsalted butter, cold, cut into 1/2" cubes(1 stick)
1/2cupbeer (a lager, such as Anchor Steam)
1/4cuphalf and half, or milk
3large eggs
Instructions
Position a rack in the center of the oven and preheat to 400ยบ. 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.
Notes
Adapted from Once Upon a Tart.Nutritional values are based on one of twenty scones.