Appetizers

Brisket Scones

This Brisket Scones Recipe is a savory take on the traditional pastry, blending the deep, smoky taste of chopped brisket with the mild bite of red onion. The dough is simple to prepare, using a food processor to mix flour, butter, and buttermilk into a soft, tender base that’s packed with flavorful pieces of meat. After a brief chill to firm up, the dough is shaped into wedges, brushed with an easy egg yolk glaze, and baked until golden and flaky. These scones are a hearty, satisfying option for brunch or a snack, offering a delicious balance of rich, savory flavors and a comforting texture.

Brisket Scones Recipe

Brisket Scones

Recipe Notes

Advance Prep: 20 Minutes
Yield: Makes 8 Scones

Ingredients

2-1/3 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1-1/4 teaspoons sea salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch slices
1/2 cup chopped smoked brisket (click here or use your favorite recipe)
1/4 cup finely diced red onion
1 large egg
2/3 cup buttermilk

For the glaze:

1 egg yolk
1 tablespoon heavy cream

Recipe Steps

1: Place the flour, sugar, baking powder, salt, and butter in a food processor fitted with a chopping blade. Run the processor in short bursts to cut in the butter: the pieces should be pea-sized. Add the brisket and onion and pulse in short bursts just to mix.

2: Beat the egg in a bowl and beat in the buttermilk. Add this mixture to the flour mixture and pulse in short bursts to make a soft dough.

3: Refrigerate the dough for 1 hour.

4: Pat the dough into a circle 1 inch thick on a floured work surface. Cut it into 8 wedges. Arrange the scones on a sheet pan. (Line it with parchment paper for easy cleaning.) Chill for 30 minutes.

5: Heat your grill or oven to 350 degrees.

6: Make the glaze. Beat the egg yolk with the cream and brush the mixture on the tops of the scones. Bake the scones until lightly browned and cooked through, 20 minutes, rotating the sheet pan halfway through so the scones cook evenly.