Saturday, January 22, 2011

Bacon and Cheddar Scones

Found this recipe here....go check it out she has a great tutorial for this recipe
http://bunsinmyoven.com/2010/02/24/bacon-and-cheddar-scones/


•3 cups all-purpose flour
•1 tbsp baking powder
•1 tsp salt
•2 tsp ground black pepper
•1/2 cup chilled butter, cut into small cubes
•1 1/2 cups grated cheddar cheese
•4 green onions, thinly sliced
•10 slices bacon, cooked and crumbled
•3/4 to 1 1/2 cups buttermilk
•1 large egg
•2 tbsp water
Preheat oven to 400 degrees. Fit your mixer with the paddle attachment and add flour, baking powder, salt, and black pepper to the bowl. Mix on the low speed. Slowly add cubes of butter to the flour mixture and keep mixing until it is crumbly and your butter is in small pea sized pieces. Add the grated cheese and mix until blended in.

(If you don’t have a mixer just stir dry ingredients together and cut butter in with a pastry cutter or two knives and then stir in the cheese.)

Add the green onions, bacon, and 3/4 cup of buttermilk to the flour and cheese mixture. Mix by hand until all the ingredients are incorporated. Do not overwork the dough! If the dough is still to dry to hold together, add in more buttermilk 1 tablespoon at a time, until you can form the dough into a ball.

Turn the dough out onto a lightly floured surface and form it into a ball. Using a well floured rolling pin, flatten the dough into a circle about 8 inches wide (mine was closer to 10 inches) and 1/2 inch thick. Cut the dough into 8 to 10 equal wedges depending on the size of scone you want.

Whisk egg and water together and brush the tops of the scone with the egg wash. I sprinkled a bit of kosher salt on the tops because I’m wild and crazy, but the original recipe didn’t call for this.

Place scones on an ungreased cookie sheet and bake for 18-20 minutes or until they are golden brown and no longer sticky in the centers. Serve warm!

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