When I think of scones, sweet dense biscuits with sugary glaze dripping down the sides come to mind. But scones can also be savory. This recipe uses pancetta, which is an Italian bacon, and parmesan cheese. Since both of these ingredients are salty on their own, I did not add any additional salt to the dough. These are perfect with eggs and fresh fruit, and are best served warm. Enjoy!
Pancetta & Parmesan Scones
2½ cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
½ cup (1 stick) unsalted butter (cold)
1 egg (room temp)
1 cup shredded parmesan (use the good stuff, not the crap in the green jar)
4 thick slices of pancetta – about 4 oz. (diced and cooked in skillet)
4 green onions (whites and a little bit of the green)
½-¾ cup buttermilk
egg wash (1 egg beaten lightly with a little water)
Preheat convection oven to 375° (350° if not convection). Line baking sheet with parchment paper or cooking spray.
Dice pancetta and cook in a small skillet. Use a slotted spoon and transfer to a few paper towels to soak up any excess fat.
In large bowl combine flour, baking powder, pepper and Italian seasoning. Cut in COLD butter with a pastry blender. If you don’t have a pastry blender, you can use 2 butter knives to work the butter into the flour. Don’t mix too much, you want to see little chunks of butter.
Add egg and parmesan, mix well. Add pancetta, onions and ½ cup buttermilk and combine well. If the dough is too thick, add a little more buttermilk, one Tablespoon at a time until dough comes together and forms a ball. Lightly flour a board and transfer dough to the board. Pat into a 10” round. Cut into 8 wedges and place on baking sheet.
Brush with egg wash. Bake 18-20 minutes, or until golden brown.