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, 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
Savory bacon and warm nutty aromas are a weekend morning must-have. So combine the two! Add Fisher® Pecan Halves for a hearty crunch and a subtle sweetness that will take these breakfast treats over the top.
Provided by Fisher Nuts
Categories Scones
Time 37m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Mix flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with your hands or a fork until the mixture resembles coarse cornmeal. Stir in cheese, green onions, pecans, pepper and bacon until well mixed. Add cream and stir until dough forms, being careful not to overwork.
- Turn out onto a lightly floured surface and press until it holds together. Flatten into 2 circles, about 7 inches in diameter and 3/4-inch thick and cut each circle into 8 wedges with a sharp knife. Transfer to a parchment paper lined baking sheet, leaving a little space between each wedge. Bake until golden brown, 22 to 23 minutes. Serve warm.
Nutrition Facts : Calories 247.5, Fat 17, SaturatedFat 9.1, Cholesterol 44.4, Sodium 281.1, Carbohydrate 19.2, Fiber 1, Sugar 0.3, Protein 5.1
BANGIN' BACON AND CHEDDAR SCONES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Add the flour, salt, and pepper to a large bowl. With a box grater, grate the butter into the flour. Mix the butter into flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough.
- Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper.
- In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter.
SAVORY CHEDDAR CHEESE BACON AND ONION SCONES
Steps:
- Preheat the grill on a medium flame.
- Using a medium sized bowl, mix flour, sugar, salt, onions, and bacon together. Let the mixture rise for about 30 minutes.
- Then add the eggs, buttermilk, and cheese. Continue mixing until a firm dough is formed. If the dough becomes a little watery, just add a little more flour.
- Place the dough on the counter and with sprinkle with flour. Then flatten it out with your hands. Using a circular cookie cutter, cut out 2-inch rounds.
- Line a small pan with parchment paper, and place the cut outs in the pan. Sprinkle desired amount of cheese on top and place the pan on a grill, lid closed, for 15 minutes.
- To plate, slice in half and spread with butter, or preferred topping.
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BACON, EGG, AND CHEDDAR SCONES RECIPE | LEITE'S CULINARIA
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5/5 (3)Total Time 35 minsCategory BreakfastCalories 464 per serving
- Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
- In a large bowl or the work bowl of a food processor fitted with a steel blade, sift the flour, baking powder, and salt together. Cut the butter into the flour until it’s completely incorporated by using 2 knives, a pastry blender, your hands, or the food processor.
- In a medium bowl, beat 2 of the raw eggs and the cream until combined. Gently stir or process just to incorporate the eggs into the flour and butter; do not overmix. If using the processor, dump the flour-and-butter mixture into a clean bowl.
- Fold the cheese, scrambled eggs, and bacon into the flour mixture. The dough will be sticky and chunky. Stir and knead the dough as little as possible while evenly distributing the cheese, scrambled eggs, and bacon throughout.
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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.
- Bake the scones until golden brown on the top and bottom, rotating the pan halfway through, about 20 to 25 minutes. Let cool slightly before serving.
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