SCONES 101 AND BACON CHEDDAR SCONES!
Provided by: THEPIONEERWOMAN.COM
Categories: breakfast,main dish
Total time: 1 hours
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 12 servings
|12 oz. weight Bacon|
|2 c. All-purpose Flour|
|1 tbsp. Baking Powder|
|1 tsp. Salt|
|2 tbsp. Bacon Drippings|
|6 tbsp. Cold Butter, Diced|
|4 oz. weight Sharp Cheddar Cheese, Shredded|
|2 Cold Eggs|
|1/2 c. Cold Heavy Cream, Plus More For Brushing On Scones|
- Preheat oven to 400ºF.Heat a medium size pot over medium-high heat. Add all the bacon to the pot. Cook bacon, stirring occasionally, until fat is rendered and bacon starts to crisp. Transfer bacon to a plate lined with paper towels. Set the bacon drippings aside to cool. Combine flour, baking powder, and salt in a large bowl. Whisk flour mixture until well combined. Add 2 tablespoons of bacon drippings to the flour. Stir together using a fork. Add butter to the flour mixture and cut into the flour with a fork or pastry cutter until flour looks crumbly. Add shredded cheese and bacon crumbles to the flour mixture, reserving some cheese and bacon for garnish. Whisk eggs and cream together until well combined. Add cream mixture to the flour mixture and mix together until just combined. Turn out the dough onto a well-floured surface and knead until dough comes together. Roll dough 3/4-inch thick rectangle. Cut the dough into 6 squares and cut the squares in half at a bias to make triangles. Brush the scones with heavy cream, sprinkle with shredded cheese and bacon crumbles.Transfer to baking sheet lined with parchment paper. Bake for 25–30 minutes or until golden brown.
CHEESE & BACON SCONES RECIPE | BBC GOOD FOOD
Provided by: Emma Freud
Categories: Brunch, Snack
Total time: 45 minutes
Prep time: 20 minutes
Cook time: 25 minutes
Yield: makes 12
|100g butter , plus extra for greasing|
|10 rashers streaky bacon|
|275g self-raising flour|
|½ tsp baking powder|
|50ml vegetable oil|
|handful snipped chives|
|150g grated cheddar|
- Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
- In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
- In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
- Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.
Calories 292 calories, FatContent 20 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 1.6 milligram of sodium
BACON SCONES RECIPE: HOW TO MAKE IT
Teresa Royston, Seabeck, WA
Provided by: Taste of Home
Total time: 35 minutes
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 8 scones.
|1-3/4 cups all-purpose flour|
|2-1/4 teaspoons baking powder|
|1 teaspoon ground mustard|
|1/2 teaspoon salt|
|1/4 teaspoon pepper|
|6 tablespoons cold butter|
|1/3 cup 2% milk|
|1/2 cup chopped onion|
|1/4 cup shredded cheddar cheese|
|6 bacon strips, cooked and crumbled, divided|
- Preheat oven to 400°. In a large bowl, combine first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in onion, cheese and two-thirds of the bacon., Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake 15-20 minutes or until golden brown. Serve warm.
Calories 242 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 475mg sodium, CarbohydrateContent 23g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 8g protein.