Are you a sweet or savory brunch person? I’m savory all the way. I can’t do sweet in the morning. Unless we’re talking about doughnuts but doughnuts are a totally different thing. I can skip the pancakes and the crepes and the muffins – I just want bacon and cheese and potatoes and biscuits. Or something like these Cheesy Bacon Scones. I made these scones to pair with a bottle of Riondo Prosecco in honor of a very important day coming up: National Prosecco Day! Do you love Prosecco as much as I do? If you’ve never tried it, it’s a white sparkling wine from the Veneto region in northeast Italy. It’s usually light and fruity with a bit of sweetness. I love it for many reasons, including the fact that it tends to be more affordable than it’s sparkly counterpart, champagne. Riondo Prosecco is the official sponsor of National Prosecco Day on August 13 which happens to be a Sunday. And you know, Sunday is the best day to host a brunch for all your favorite people. With its affordable price, palette-cleansing bubbles, and delicious flavor, it’s the most authentic Italian way to celebrate National Prosecco Day! Plus, it’s perfect for making Riondo Prosecco Cocktails! Riondo makes brunch a bit more bubbly! I love a scone for brunch. Especially a savory one. These Cheesy Bacon Scones have crispy bacon, shredded sharp cheddar, and green onions. They’re buttery and flaky and delicious warm out of the oven with a bit of butter spread on them. Serve them with some fresh fruit, maybe a cheese plate, and some Riondo Prosecco for the perfect brunch with all your friends.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons cold unsalted butter cut into small cubes
- 1 cup sharp cheddar cheese shredded
- 8 slices bacon cooked and crumbled
- 1/3 cup green onions chopped
- 3/4 cup milk plus more for brushing
Preheat oven to 425F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until no lumps remain. Use a pastry cutter to cut the butter into the mixture. Stir in cheese, bacon, and green onions. Stir in 3/4 cup milk until combined. Tranfer to a well floured surface and pat into a large circle, about 3/4-inch thick. Transfer to your prepared baking sheet and cut into 8 triangles. Separate the triangles slightly and brush with a bit of milk to help them brown.
Bake 22 - 24 minutes or until golden brown. Cool on a wire rack. Serve warm or at room temperature, with butter on the side.