BACON, EGG AND CHEDDAR SCONES
This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it.
Provided by evelynathens
Categories Scones
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
- Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
- Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
- Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
- Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
- Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
- Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
- Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.
Nutrition Facts : Calories 601.5, Fat 41.9, SaturatedFat 23.7, Cholesterol 297.4, Sodium 822.1, Carbohydrate 34.3, Fiber 1.1, Sugar 0.5, Protein 21.6
BACON-CHEDDAR SCONES
Put Bacon-Cheddar Scones on your brunch, lunch or dinner menu! These small biscuit-like quick Bacon-Cheddar Scones with chives are delicious anytime.
Provided by My Food and Family
Categories Breakfast Bread Recipes
Time 31m
Yield Makes 16 servings, 1 scone each.
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Combine flour and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Whisk 2 eggs and half-and-half in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and chives. Shape into ball.
- Knead dough on lightly floured surface 10 times. Roll out to 12x6-inch rectangle. Cut into 8 (3-inch) squares; cut each square diagonally in half. Place, 2 inches apart, on baking sheet sprayed with cooking spray. Whisk remaining egg and water until blended; brush over dough triangles.
- Bake 14 to 16 min. or until scones are lightly browned. Serve warm.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
BACON-CHEDDAR-CHIVE SCONES
These rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal.
Provided by Annacia
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F Lightly grease a baking sheet, or line it with parchment.
- Whisk together the flour, salt, baking powder, and sugar.
- Work the butter into the flour until the mixture is unevenly crumbly.
- Mix in the cheese, chives, and bacon till evenly distributed.
- Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
- Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
- Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
- Brush the scones with a bit of cream; this will help their crust brown.
- Bake the scones for 20 to 25 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
- Yield: 8 large scones.
Nutrition Facts : Calories 396, Fat 27.4, SaturatedFat 13.3, Cholesterol 69.8, Sodium 761.3, Carbohydrate 26.5, Fiber 0.9, Sugar 1.3, Protein 10.6
BACON SCONES
"I grew up with this very popular Bacon Scone recipe in Scotland. It pairs great with a salad." Teresa Royston, Seabeck, WA
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 242 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 475mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
CHEESE & BACON SCONES
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Top with lashings of butter
Provided by Emma Freud
Categories Brunch, Snack
Time 45m
Yield makes 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 292 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
BACON-CHEDDAR CHEESE SCONES
Steps:
- Preheat the oven to 400 degrees F.
- In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
- Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
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- Lightly grease a baking sheet, or line it with parchment., Whisk together the flour, salt, baking powder, and sugar.
- Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces., Mix in the cheese, chives, and bacon until evenly distributed., Add 3/4 cup of the cream, stirring to combine.
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- In a food processor combine flour, baking soda, baking powder, salt and butter. Pulse 3 times or until butter resembles peas.
- Add in cheddar and chopped bacon. Gradually add the buttermilk until the dough comes together to form a ball.
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- Heat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, stir together the flour, sugar, salt, and baking powder. Use the large holes of a box grater to grate the butter into the flour mixture, tossing occasionally as you shred. Stir in the bacon and scallions.
- In another bowl, whisk together the egg and half and half. Combine the two mixtures and blend until the flour is moistened. Do not overmix.
- Turn the dough out onto a lightly floured surface. Pat it into a ½-inch-thick circle. Slice the round into 8 even wedges and transfer the scones to the prepared baking sheet, spacing them 2 inches apart.
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- Place flour into a large bowl. Using a box grater, grate butter into the bowl with the flour. Add shredded cheese and stir together with a fork. Stir in the green onions and bacon until evenly distributed.
- Add 1 cup of the cream, stirring to combine. If needed, add more cream until the dough comes starts to come together. The dough should be "shaggy" with some lumps and loose amounts of flour.
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- Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, mix flour, baking powder, baking soda and salt. Using the large holes of a box grater, grate the frozen butter into flour mixture. Use the tips of your fingers to work in the butter (the dough will be crumbly).
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- Ahead of time, cook bacon to a crisp. Place cooked bacon on a couple paper towels to absorb any wetness. Set aside.
- Assemble wet and dry ingredients. In a liquid measuring cup, add heavy cream and eggs. In a large bowl, add flour, sugar, baking powder, and salt.
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- Add all the bacon to the pot. Cook bacon, stirring occasionally, until fat is rendered and bacon starts to crisp.
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- Combine the flour, baking powder, baking soda, salt, garlic powder, cayenne pepper, sugar and black pepper into the bowl of a food processor. Pulse to combine thoroughly.
- Scatter the butter cubes over the dry ingredients. Pulse the butter into the mixture until the mixture resembles coarse meal with pea-size chunks of butter mixed throughout.
- Dump the mixture out into a large bowl. Stir in the cooled bacon, shredded cheddar and chives.
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- Place a rack in the upper third of the oven and preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the butter into small cubes (or grate it with a coarse cheese grater for even easier incorporation) and place it in the freezer while you prepare the other ingredients. (Alternatively, you can freeze the entire stick of butter, then grate it directly into the bowl with the dry ingredients in Step 2 below.)
- In a mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cayenne. Working quickly with your fingers or a pastry cutter, cut in the butter until the mixture resembles a coarse meal. In a separate bowl, combine the egg and 1 cup buttermilk. Make a well in the center of the dry ingredients, then add the liquid all at once, stirring just enough to make a soft dough. If the mixture is very crumbly, add buttermilk 1 tablespoon at a time until it is soft but not sticky (you should not need more than 1 or 2 tablespoons. You want the dough to be moist but not wet or soggy). With a rubber spatula, fold in 1/2 cup of the cheese, all of the bacon, and the chives. Stir in the ingredients as much as you can by hand, but don't worry if they are not perfectly incorporated.
- Turn the dough out onto a floured board and knead about 15 times, further distributing the bacon, cheddar, and chives as you go. Divide the dough in half, then working one half at a time, gently pat the dough into a 1-inch-thick round that is about 5 inches across. With a knife or bench scraper, divide each round into 8 wedges. Gently pull the wedges apart, then arrange them on a baking sheet, leaving at least 1 inch between each. Repeat with the second half of the dough. If the dough seems very warm and sticky at any point, pop it into your refrigerator or freezer for a few minutes to allow it to firm back up and become easy to work with again.
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