Brisket Scones
Food and Drink

Excerpted from The Brisket Chronicles by Steven Raichlen, photographs by Matthew Benson. Workman Publishing ©2019.

Brisket Scones

"Brisket as a dessert seem odd? But mix it in a scone’s plain, doughy cake, and that leftover brisket becomes a savory carnivorous treat to ease snarling tailgaters after the game—or you during a late-night fridge raid."

Leave yourself the 1 ½ hours needed to chill the dough. Serves: 16


4 ¾ cups all-purpose flour, plus extra for rolling out the dough

1/4 cup sugar

1 tablespoon baking powder

2 ¼ teaspoons fine sea salt

2 sticks (8 ounces) cold unsalted butter, cut into ½-inch slices

1 cup finely chopped barbecued brisket

1/2 cup finely diced red onion

3 large eggs (preferably farm-fresh and organic), lightly beaten

1  1/3 cups buttermilk, or as needed


for the glaze

1 egg yolk

3 tablespoons heavy cream or milk

Place the flour, sugar, baking powder, salt, and butter in a stand mixer fitted with a paddle. Mix on low speed until the butter pieces are pea-size. Alternatively, place these ingredients in a food processor fitted with a chopping blade. Run the processor in short bursts to cut in the butter until it’s in pea-size pieces. Mix in the brisket and onion. (If using a food processor, run it in short bursts to mix.)

Add the beaten eggs and buttermilk and mix or process until the dough just holds together. Wrap the dough in plastic wrap and refrigerate it for 1 hour.

Lightly dust a work surface with flour. Line a rimmed sheet pan with parchment paper. Remove the dough from the refrigerator and lay it on the prepared work surface. Using a lightly floured rolling pin, tap and then roll the dough into an 8-by-12-inch rectangle that is 1-inch thick. Cut the rectangle in half lengthwise, then cut each half in fourths widthwise. Cut each of the resulting smaller rectangles in half on the diagonal (from corner to opposite corner) to obtain 16 triangles. Alternatively, roll the dough into a large circle 1-inch thick and cut into 16 wedges. Arrange the scones on the prepared sheet pan and chill for 30 minutes. 

Preheat the oven to 375°F.

Make the glaze by combining the egg yolk with the cream in a small bowl and beat with a fork.

Remove the scones from the refrigerator and brush the tops with the glaze. Bake until lightly browned and cooked through, 20 to 30 minutes, rotating the sheet pan halfway through so the scones bake evenly.