Savory scones with peas and bacon

Name: Savory scones with peas and bacon
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 18
Ingredients: Pancetta 3.5 oz; Peas ½ cup; Type 00 flour 1 ¾ cup; Whole milk &frac23; cup; Butter at room temperature 3 ½ tbsp; Yellow onions ½; Instant yeast for salted preparations 4 tsp; Thyme 2 sprigs; Fine salt 0.375 tsp; Extra virgin olive oil to taste; Cream cheese 1 cup; Prosciutto cotto 3.5 oz

it es fr de br

Difficulty: Easy
Prep time: 35 min
Cook time: 15 min
Makes: 18 pieces
Cost: Low
Note plus 30 minutes for dough resting in the refrigerator

PRESENTATION

Savory scones are a Scottish classic that get a fun upgrade in this pea and pancetta scones version. Really good stuff. These tasty treats, first popping up in Scotland way back in the 1500s, have traveled through time, popping up in England, Ireland, the US, and even Australia. Traditionally, scones are pretty mild, but this savory scone recipe mixes in tender peas and crispy pancetta for a combo that's old-school yet kinda new. The peas add a sweet note that pairs really, really well with the stronger taste of pancetta, creating a soft inside with a salty kick. So good. Perfect for snack time or as a starter at any gathering.

While many folks lean towards sweet scones, these savory scones are awesome if you're looking for something different at brunch or for a get-together. Really. They're great on their own, but also split them open and fill them with creamy cheese, mascarpone, or even some sliced ham for extra flavor. And you know what? That mix of a golden crust and soft middle is what makes homemade scones so addictive. The mix of flavors provides plenty of options for finger food when you have guests over. With so many scone variations out there, it's cool to see how something so simple can turn into all kinds of different snacks. Seriously good.

If you enjoy easy savory scones or want to try new quick bread recipes, these scones are a fantastic choice. Plus, they're just fun to eat and look great on any brunch table. Whether you're into savory baking or just want something tangy and satisfying to munch on, this recipe is sure to be a hit with anyone who loves good, simple food with a twist. Add them to your menu for a great surprise that combines tradition with a modern touch. Pretty simple. Can't go wrong.

INGREDIENTS

Ingredients for 18 scones: Pancetta 3.5 oz (100 g); Peas ½ cup (50 g); Type 00 flour 1 ¾ cup (220 g); Whole milk ⅔ cup (150 ml); Butter 3 ½ tbsp (50 g) - at room temperature; Yellow onions ½; Instant yeast for salted preparations 4 tsp (12 g); Thyme 2 sprigs; Fine salt 0.375 tsp (2 g); Extra virgin olive oil to taste

For filling: Cream cheese 1 cup (250 g); Prosciutto cotto 3.5 oz (100 g)

Preparation

How to prepare Savory scones with peas and bacon

To prepare the savory scones with peas and bacon, start by cleaning the fresh peas: shell them by opening the pods and saving the peas in a bowl 1. Take half a yellow onion, peel it, place it on a cutting board, and chop it finely 2, then cut the fresh bacon into cubes 3, use whichever you prefer: sweet or smoked. If you don't want to use fresh bacon, you can also use diced bacon found in the refrigerated section at the supermarket.

Now take a non-stick pan, pour a drizzle of oil and fry the chopped onion 4. Once the onion is browned, add the diced bacon 5 and finally the shelled fresh peas 6. Let cook on low heat for about 15-20 minutes, adding water if needed to help the cooking. Once cooked, let them cool.

Meanwhile, prepare the scone dough: place the flour in a large bowl and add the salt 7, the yeast 8, and the butter cut into pieces at room temperature 9.

Mix the ingredients, add the milk 10, and knead with your hands 11 until you get a rather compact mixture 12.

At this point add the cooked peas and diced bacon and a few thyme leaves 13. Continue to work by hand 14 until the dough is smooth. Cover the bowl with plastic wrap 15 and leave it to cool and rise in the fridge for at least half an hour.

Spread a piece of parchment paper on a pastry board and place the dough on it once it has solidified and risen 16. Cover the dough with another piece of parchment paper and roll it out with a rolling pin 17 into a sheet about 0.6 inches thick 18.

Then cut out circles from the rolled-out dough using a round cookie cutter with a diameter of 2.5 inches 19. Transfer the pastry circles onto a baking sheet lined with parchment paper 20 and bake in a preheated static oven at 392°F for 15 minutes (if using a convection oven, bake at 356°F for about 10 minutes). When the scones are lightly golden on top, they are cooked 21. Remove them from the oven and transfer them to a rack to cool.

When they have cooled, place them on a cutting board or surface and cut them in half 22. Spread fresh cheese or mascarpone 23 and fill with cooked ham (or speck) sliced thinly. Now your savory scones with peas and bacon are ready to be served on a serving plate and enjoyed with their delicious filling 24!

Storage

Store the savory scones with peas and bacon in a plastic food bag in the fridge for up to 2-3 days. You can freeze the already cooked scones without filling them, then thaw them at room temperature when you need them.

Advice

For a quick preparation, use diced bacon and frozen peas! Any regret for not using only fresh ingredients will disappear at the speed of light once you taste the scones. On the day you have time, we suggest testing different fillings, for example, showing off your favorite cold cuts and cheeses. And finally, good news for those intolerant to milk: you can replace milk with soy milk, the result will be the same.

For the translation of some texts, artificial intelligence tools may have been used.