bacon cheddar scones

to go along with our bbq ribs, i made bacon cheddar scones.  i’ve wanted to make cheddar biscuits for a while now and then i came across this recipe.  cheese and bacon!  yum!  plus everything tastes better with bacon right?  they turned out pretty good, even though i only used about half the bacon that it called for.  oh well.  i definitely would only make this for a special occasion because they have lots of cheese, butter, and bacon… definitely not healthy.  but the scone was surprisingly light and moist (eww, i still don’t like that word, haha) and definitely a great treat.  enjoy!

Bacon Cheddar Scones

adapted from The Comfort of Cooking

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 8 tbsp. cold unsalted butter, cut into small cubes
  • 1½ cups grated cheddar cheese
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked and chopped or crumbled into small pieces
  • 1 cup buttermilk (plus up to ½ cup extra, if needed) – i just used 1 1/4 cup of skim milk and 1 tbsp. of lemon juice because i didn’t have any buttermilk in the fridge

For the egg wash

  • 1 large egg
  • 2 tbsp. water

Directions

  1. Preheat the oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine.
  2. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.
  3. Add in the grated cheese and mix just until incorporated.
  4. Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture.  Stir by hand just until all the ingredients are incorporated.  If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball.
  5. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk.
  6. Slice the dough into 8 to 10 wedges.
  7. In a small bowl combine the egg and water and whisk together.  Brush each wedge lightly with the egg wash.  Transfer the scones to an ungreased baking sheet.
  8. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

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3 Comments

  1. bacon & cheddar muffins « miki's kitchen
  2. cinnamon sugar scones « miki's kitchen
  3. bacon cheddar scones 2.0 | miki's kitchen

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