Bacon Scones Food

SAVORY BACON SCONES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly.
• Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife.
• Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips.
• Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.
• Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.

BACON SCONES

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.

PEANUT BUTTER AND BACON SCONES

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
• Cook the bacon in a large skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon drippings and reserve.
• Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. Whisk the buttermilk, peanut butter and 1 tablespoon bacon fat in a medium bowl until smooth. Add the chopped bacon.
• Add the buttermilk mixture to the flour mixture and quickly mix with a rubber spatula to form a shaggy dough. Turn the dough out onto a clean work surface and pat into a circle, about 9-inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet.
• Combine 1 teaspoon of the bacon drippings with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Bake until the tops of scones are lightly golden, about 15 minutes. Transfer to a rack and brush or drizzle with the remaining glaze while they cool. Serve warm or at room temperature.

CHEESE & BACON SCONES

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.

BACON SCONES

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.

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 AND DATES SCONES

Steps:

• Preheat oven to 400°f. Line baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until cooked through but still tender and not crisp, turning occasionally. Transfer bacon to paper towels to drain; cool. Pour bacon drippings from skillet into small heatproof bowl and reserve.
• Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Coarsely chop cooled bacon. Add bacon and dates to flour mixture; toss to coat. Coarsely grate butter into flour mixture. Using fork, stir in butter. Add buttermilk; stir until large moist clumps form. Using hands, knead mixture briefly in bowl until dough forms.
• Transfer dough to floured work surface. Pat into 8-inch round. Cut into 8 wedges. Transfer scones to sheet. Cover and chill scones 2 hours. Brush with reserved bacon drippings. Sprinkle with raw sugar.
• Bake scones until golden brown and tester inserted into center of scones comes out clean, 16 to 18 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Cool completely; store airtight at room temperature.

MAPLE-BACON SCONES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sugar, 2 tablespoons plus 2 teaspoons baking powder, and salt in a bowl. Add butter and cut in with your hands or a pastry blender until crumbly with all pieces of butter smaller than a small bean. (You can use a food processor.) Make a small well in the center of the mixture.
• Pour cream, maple syrup, and chopped bacon into the well. Combine with your hands, working quickly so butter does not melt, until the dough sticks together. Divide dough into 12 equal portions. Roll and gently press each portion into a scone about the size of your palm; place on a baking sheet.
• Bake in the preheated oven until tops spring back when lightly touched, 20 to 25 minutes. Remove from the oven and transfer to a wire rack.
• Mix powdered sugar, maple syrup, and milk for glaze together in a bowl until smooth. Drizzle over scones.

BACON & CHEDDAR SCONES

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.