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Savory Cocktail Scones

 Savory Cocktail Scones
“Scones are comfort food to me, and I wanted to make a savory version with roasted garlic butter. The addition of bacon seemed natural. Their cocktail size makes them fun; they also work for a brunch buffet."—Donna Marie Ryan, Topsfield, Massachusetts
16 ServingsPrep: 55 min. Bake: 15 min.

Ingredients

  • 1 whole garlic bulb
  • 2 teaspoons olive oil
  • 1/2 cup butter, softened
  • SCONES:
  • 2 bacon strips, chopped
  • 1/3 cup chopped onion
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 egg
  • 1/2 cup sherry
  • 1/3 cup heavy whipping cream
  • 1/4 cup 2% milk

Directions

  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Cut top off of garlic bulb. Brush with oil. Wrap bulb in
  • heavy-duty foil. Bake at 400° for 40-45 minutes or until
  • softened. Cool for 10-15 minutes. Squeeze softened garlic into a
  • small bowl; mash with fork. Stir in butter; set aside.
  • In a small skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving 1 tablespoon
  • drippings. In the same skillet, cook and stir onion in the drippings

2 of 2

Savory Cocktail Scones (continued)

Directions (continued)

  • until softened. Reduce heat to medium-low; cook, stirring
  • occasionally, for 30 minutes or until deep golden brown. Set aside.
  • In a large bowl, combine the flour, baking powder, baking soda and
  • salt. Cut in butter until mixture resembles coarse crumbs. Whisk the
  • egg, sherry and cream; stir into crumb mixture just until moistened.
  • Fold in onion and bacon.
  • Turn onto a floured surface; knead 10 times. Pat into a 10-in. x
  • 5-in. rectangle. Using a floured knife, cut into eight 2-1/2-in.
  • squares; cut each square diagonally in half.
  • Place on a parchment paper-lined baking sheet; brush with milk. Bake
  • at 400° for 12-15 minutes or until golden brown. Serve warm with
  • butter. Yield: 16 servings.
Nutritional Facts: 1 scone with 1-1/2 teaspoons butter equals 204 calories, 15 g fat (9 g saturated fat), 52 mg cholesterol, 297 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.