Wednesday, April 14, 2010

Bacon and Cheese Scones

If that Title didn't make you drool, there's something wrong with you! Bacon and cheese all baked into a scone. Now how good does that sound? The dough was pretty sticky and not so easy to work with but the result was SO worth it! You can definitely make a meal out of these with a side salad or soup but they're perfect for snacking or breakfast too. So good and so versatile!

Ingredients: (8 scones)

3 c all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 tsp freshly ground black pepper
1/2 c (1 stick) chilled, unsalted butter, cut into small cubes
1-1/2 c grated cheddar cheese
4 green onions, thinly sliced
10 slices of bacon, diced and cooked; then drained of fat
1 c buttermilk

Egg Wash:
1 large egg
2 Tablespoons water


1. Preheat the oven to 400°F. Sift the flour, baking powder, salt, and pepper into the bowl of a mixer fitted with a paddle attachment. Combine on low speed. Gradually add the butter cubes as the mixer is still running, until the mixture is crumbly and studded with butter-flour bits (about the size of small peas). Add the grated cheese and mix until just blended.

2. Add the bacon, green onions, and 3/4 cup of the butter milk. Mix by hand until all the ingredients are incorporated. If the dough will not hold together and is too dry, add buttermilk 1 Tablespoon at a time, stirring lightly with each addition, until the dough is pliable and can be formed into a ball. Do not overwork the dough, or the scones will not be light and tender.

3. Place the dough on a lightly floured surface. Pat into a ball, and roll into an 8-inch circle that is about 1/2 inch thick. Cut into 8 wedges.

4. Combine the egg and water in a small bowl. Place scones on an ungreased baking sheet, and brush each scone with the egg wash. Bake 18-20 minutes, or until golden brown and no longer sticky in the middle.

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