Brisket Scones: Fistfuls of Savory Goodness
When thinking about the combination of a delicious pastry with equally delicious smoked meat, I smile. Are you smiling? Because I’m smiling. But in full disclosure, I’m telling you that this recipe assumes you have some leftover brisket on hand, and pfffttt…who has that, am I right? But what if maybe during your next brisket cook, instead of eating the whole dang thing, you take about a cup of chopped brisket right from the get-go and tuck it away for safekeeping? Then, my friend, you’ll have the beginnings of some downright satisfying brisket scones that you must make because whether you know it or not, the word on the street is that you could benefit from some upgrades in your high tea offerings.
It’s true. Probably. Maybe.
Ok, even if it’s not the word on the street, this recipe is a quality upgrade, unless you’re already making your own brisket scones. Then you know and you’re just not sharing, right? This recipe is from The Brisket Chronicles, written by Steven Raichlen. Even the book sounds intriguing, doesn’t it? The Brisket Chronicles. So after dutifully gathering ingredients as required from the below recipe, I combined all-purpose flour, sugar, baking powder, salt, and butter in a stand mixer and mixed on low-speed until the cold butter pieces resembled small peas. Chopped brisket and diced onions were mixed in, with the beaten eggs and buttermilk following. All was mixed until the dough would just hold together, which is the cue to turn it out of the bowl and tightly wrap it in plastic wrap to chill in the fridge for about an hour.
After an hour of lollygagging and pondering the coexistence of smoked meats and pastries, the firmed-up dough can be rolled out into an 8 by12-inch rectangle, about an inch thick.
Then your high school geometry needs to kick in, or maybe have the kids do it as a homeschooling assignment. Cut the rectangle in half lengthwise, then cut each half in fourths widthwise. Cut each of the smaller rectangles in half diagonally and bada-bing-bada-boom, 16 triangles. Or just cut it into whatever shape you want, circles, squares, octagons, unicorns…whatever. The cut scones do need time to chill though, about another 30 minutes, after being subjected to such rustic and traumatic dissection procedures.
Set your grill up for indirect heat at 375°. While it’s preheating, make a brushable glaze by combining an egg yolk and cream in a small bowl and whipping it until well combined. Remove the scones from the fridge after 30 minutes and brush them with the glaze, coating all exposed surfaces.
Arrange the scones on the indirect side of the grill. Now is the time to add in any additional wood chunks or chips if you want more smoke. Cover the grill and bake for about 30 minutes at 375°, only opening the grill to rotate the tray at the midpoint for even baking.
Pull them out and let them cool. I’m warning you though, the aroma is tempting enough to make you have complete disregard for the roof of your mouth and grab hold and take a bite of one of those savory, smokey scones RIGHT NOW, and I cannot tell you not to do that. But this is my disclaimer and relieving me of any legal liability should you, you know, actually burn the roof of your mouth, it was of your own accord. Ok, having gotten that out of the way, I can tell you that these brisket scones are really the perfect combination of a slightly crispy crust with a buttery mouthful of smoked brisket and caramelized red onion.
But with no current socializing options, these were not to be a treat for any afternoon or high tea gathering. Instead, these brisket scone beauties were divided and banished to cold storage, where a future quick romp in the microwave not only revived them, but brought them back to their smokey, buttery life just like the day they were pulled off of the grill.
Because Life Is Better Wood-Fired
- Hardwood Charcoal and Wood Smoking Chunks, if Desired
- Stand mixer (preferred)
- 1 cup finely chopped smoked brisket
- 1/2 cup red onion, finely chopped
- 8 oz cold unsalted butter (2 sticks) cut into 1/2 inch slices
- 3 large eggs
- 1 1/3 cup buttermilk
- 4 3/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 cup sugar
- 2 1/4 tsp fine sea salt
Brush On Glaze
- 1 egg yolk
- 3 tbsp heavy cream Can substitute milk