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.
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.
BACON CHEDDAR SCONES
When my buddy Thomas Keller and I were coming up with recipes for Bouchon Bakery Cookbook, we wanted to have something savory. We decided to add cheese and bacon to scones, and they are quite delicious. From Bouchon Bakery © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved
Provided by Sebastien Rouxel
Categories appetizer
Time 1h
Yield 12 servings
Number Of Ingredients 13
Steps:
- In the bowl of a stand mixer, add both flours, sugar, baking soda, and baking powder; mix on low speed to combine. Add butter, a little at a time, followed by salt. Continue to mix until the mixture has a "sandy" texture, about 5 minutes. Add heavy cream and crème fraîche, followed by the cheese, bacon, and chives. Continue mixing until just combined.
- Place dough on a cutting board and wrap in plastic. Using a rolling pin, shape into a rectangle (about 7x9-inches) and chill for 20 minutes.
- Preheat oven to 325 F. Once dough is chilled, cut it into rectangles and place on a rimmed baking sheet lined with parchment paper. Brush tops with heavy cream and add more cheese. Finish with freshly grated black pepper. Bake for 20 minutes.
- Scones are done when golden brown and the cheese is melted.
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.
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
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.
BACON SCONES
This is a recipe that I saw in my recent TOH Magazine and posting here for safe keeping. The author of the recipe stated "I grew up with this very popular Bacon Scone recipe in Scotland. It pairs great with a salad."
Provided by diner524
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the 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 the 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 at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 246.7, Fat 14.3, SaturatedFat 7.7, Cholesterol 78, Sodium 418.9, Carbohydrate 22.9, Fiber 1, Sugar 1.1, Protein 6.6
APPLE-SMOKED BACON AND CHEDDAR SCONES
This recipe comes courtesy of Rebecca Rather--her new cookbook is entitled The Pastry Queen: Royally Good Recipes From The Texas Hill Country's Rather Sweet Bakery And Cafe--I hope you enjoy it.
Provided by Peggy Lynn
Categories Scones
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper in a large bowl on low speed.
- With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas.
- Add the grated cheese; mix just until blended.
- ~~(Or, in a large bowl, stir together flour, baking powder, salt and pepper. Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas. Stir in cheese).
- Add the green onions, bacon and 3/4 cup buttermilk to the flour and cheese mixture.
- Mix by hand just until the ingredients are incorporated.
- If the dough is too dry to hold together,use the remaining buttermilk,adding one tablespoon at a time, until dough is pliable and can be formed into a ball.
- Stir as lightly and as little as possible to ensure a light-textured scone.
- Remove dough from bowl and place on a lightly floured flat surface.
- Pat the dough into a ball.
- Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick.
- Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
- Whisk the egg and water in a small mixing bowl.
- Brush each wedge with the egg wash.
- Place scones on an ungreased baking sheet; bake 18-20 minutes,or until golden brown and no longer sticky in the middle.
- Serve warm.
Nutrition Facts : Calories 380.6, Fat 19.8, SaturatedFat 12.2, Cholesterol 76.9, Sodium 595.3, Carbohydrate 38.5, Fiber 1.6, Sugar 1.6, Protein 12
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
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