Sep 6, 2012

Bacon cheddar scones

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Savory bacon cheddar scones. Best served hot but not bad reheated from the freezer either.

 

 

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  place baking powder and salt in a large bowl.mix together.

 

 

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I like to cut the butter up into tiny pieces. I try to work fast and not get distracted so the butter stays cold.

 

 

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If it feels too warm you can always stick it in the freezer for a few minutes.

 

 

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Cut the butter into the flour until the butter pieces are the size of small peas.

 

 

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a little pepper to taste.

 

 

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Add in the bacon, cheese and chives.

 

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pour in cream reserving a little for brushing the top later.

 

 

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Stir until everything is just moistened. A little crumbly is good.

 

 

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Pat crumbly dough into a circle about 1/2” thick.

 

 

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Cut into pieces of 8.

 

 

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Separate wedges a little.

Bake at 450 for 15 minutes or until edges are golden. 

 

 

 

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Serve warm.

 

 

Bacon cheddar chive scones

adapted from Southern living

 

  • 1 cup whole wheat pastry flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 stick cold butter, cut into little pieces
  • 1/2 cup whipping cream, divided
  • 1/4 cup chopped cooked bacon
  • 2 Tbsp. chopped fresh chives
  • freshly ground pepper
  • 3/4 cup shredded sharp Cheddar cheese


1. Preheat oven to 450°. Stir together flour, baking powder and salt in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Freeze 5 minutes. Stir in bacon, cheddar and chives. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
2. Turn dough out onto a buttered baking sheet; gently pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Separate wedges a little. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
3. Bake at 450° for 13 to 15 minutes or until golden.

 


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