Wednesday, July 14, 2010

Recipe - Cheesy Bacon Scones

This is a perfect non-sweet treat for breakfast or brunch. They're best hot from the oven, but also good room temperature if you want to save some for later.

Cheesy Bacon Scones

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
A pinch of black pepper (NOTE: Just a pinch or it's too "hot".)
1/8 teaspoon sugar
6 tablespoons cold unsalted butter (NOTE: Cut these into very small cubes, the size of peas.)
1 cup shredded cheddar cheese (NOTE: I use Colby & Monterey Jack cheese)
3 green onions, minced
5 bacon slices, chopped and cooked (NOTE: I use the precooked Oscar Mayer bacon slices, 15 slices to a package. That leaves 10 for bacon and eggs, or enough for two more batches of scones.)
1/2 cup buttermilk (NOTE: Consider using SACO buttermilk powder to make buttermilk if you can't find a pint (or smaller) of buttermilk.)
1 egg
2 tablespoons milk

Oven temperature - 350 degrees Fahrenheit
Bake time - 20 minutes
Preparation time - 15 to 20 minutes (NOTE: Depends on how familiar you are with recipe. I'm sure the more you make it, the quicker you'll be.)

-Stir flour, baking powder, salt, pepper, and sugar in a large bowl.
-Cut in butter until mixture resembles small peas. (NOTE: You can use a pastry cutter, but I use two knives to cut in butter. Less mess that way. I never cared for a pastry cutter.)
-Stir in cheese.
-Add green onions, bacon, buttermilk, egg, milk.
-Mix by hand until ingredients combined and mixture can be formed into a ball. Don't over-mix.
-Place dough on lightly floured board. (NOTE: I tried wax paper and it stuck too much. If you don't have a large cutting board, I would suggest a light dusting of flour on your clean countertop. If you do this be careful not to cut your countertop when you cut the dough into wedges.)
-Pat dough into a ball, then pressed down into a circle until about a half inch thick.
-Cut into 8 equal wedges.
-Place scones on ungreased baking sheet and bake for 20 minutes.

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