I am officially freaking out about these scones.
I can’t even handle how good they are.
They contain everything you love about an omelet — but tucked into a tender, buttery scone. It’s omelet flavors in a fluffy round of bread. With butter.
These weren’t originally my idea. Remember the caramelized onion, gruyere, pepper bacon whole wheat pizza I made last summer? A friend tried an “omelet scone” from a bakery and insisted I needed to make one. I was sold instantly.
Think of this as an omelet’s mix-ins folded into scone dough — no eggs inside the dough itself, just all the savory add-ins you expect. These scones are a revelation; they have deep, layered flavor and the perfect scone texture. I used to dislike scones until I found this approach, and now I’ve lost count of how many times I’ve made them.
They’re loaded with flavor: sautéed garlic mushrooms, wilted spinach, crisp raw onion for a little crunch (finely diced so it isn’t overpowering), fresh chives, melty white cheddar and a generous amount of bacon. All of that with rich butter and tangy buttermilk in the dough.
I can’t help myself.
Fun note: when my partner tried one he slathered grape jam on it. At first I thought that was odd, but the sweet-and-savory combination works surprisingly well — especially with creamy, salty cheese. You absolutely don’t need jam, though; these scones are packed with flavor on their own and the cheese becomes wonderfully gooey.
They may look unassuming, but right now they’re basically my lifeline.
Omelet Scones
16 scones
1 hr
Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 slices bacon
- 1 cup sliced mushrooms, chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, coarsely chopped
- 1 1/2 cups freshly grated white cheddar cheese
- 2 tablespoons snipped chives
- 1/4 sweet onion, diced
- 3/4 cups cold butter, cut into pieces
- 1 cup buttermilk
- a bit of melted butter (for brushing)
Instructions
-
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
-
Cook the bacon until crisp in a skillet over medium-low heat. Transfer bacon to paper towels to drain and cool. Reserve about a tablespoon of bacon fat in the skillet. Add the chopped mushrooms and cook until soft, about 5 minutes, then stir in the garlic and remove the mixture to a bowl. Add another teaspoon of bacon fat to the pan and sauté the spinach just until wilted; transfer to a bowl. Measure the cheese, snip the chives and dice the onion.
-
Add the cold butter pieces to the flour mixture and cut them in with a pastry blender, fork or your fingers until small pea-sized pieces remain. Stir the crumbled bacon, mushrooms, spinach, cheese, chives and onion into the dry ingredients with the butter. Immediately add the buttermilk and stir with a large spoon until the dough comes together; finish with your hands if needed. If the dough is overly wet, add a little more flour. Turn the dough onto a floured surface and pat into a 1-inch-thick circle. Use a biscuit cutter to cut rounds, re-forming the dough as needed.
-
Place scones on a baking sheet and brush the tops with melted butter. Bake 12 to 14 minutes, until puffed and lightly golden. Cool slightly before serving.
Notes
I’ve really had a thing for orange juice lately — it’s weird, but it pairs nicely with these savory scones.