The addition of bacon and sharp cheddar, along with dark rye flour and fresh thyme, load up the flavor in these flaky savory scones. They're perfect for a breakfast on the go or for taking on your next camping trip.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or use a silicone liner.
Whisk the all-purpose flour, rye flour, baking powder, baking soda and salt in a large mixing bowl until blended.
Cut the butter into the flour mixture using a pastry cutter, knives or your hands until the mixture is uniformly crumbly. Add 1 1/2 cups of the bacon, 1 cup of the cheese and thyme and toss lightly with your hands to distribute them throughout the mixture.
Add the buttermilk and use a fork or your hands to mix the liquid into the flour. It will still be very crumbly. Use a spatula or your hands to press it into a loose dough, turning the bowl while continuing to press and fold, and gathering together as best you can.
Turn the dough onto the counter and use a pastry blade to continue folding, pressing and gathering--a type of gentle kneading--5 to 6 more times. Use a rolling pin or your palms to form the dough into a rough round about 1 inch thick. Use a 2 1/2- to 3-inch biscuit or cookie cutter to cut the dough and place them on the prepared baking sheet.
Use a floured finger to make a pocket in the center of each scone about 1/2 inch deep. Place a portion of the reserved bacon and cheddar into the pocket in each scone. Bake until light and springy in the centers and golden brown on the tops and bottoms, 18 to 20 minutes
Copyright 2021 Lynne Curry