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Bacon, Cheddar and Scallion Scones
Hi! I got a request for the recipe from Diane Keagy (your comment came through as “no reply” Diane, so couldn’t write you directly to let you know this was coming), so I thought I’d give you what I did, and then what I’d do differently next time. My recipe is a variation on a recipe in the King Arthur Flour 200th Anniversary Cookbook. I LOVE the catalog and the cookbook, too, because they explain the “how” and “why” so you can make your own variations.
2 cups unbleached white flour
1 cup whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 Tablespoons sugar
6 Tablespoons butter at room temp.
1 cup buttermilk (except I didn’t have any so I made this mix as a substitution:
-about 3/4 c. milk
-1 Tbsp. vinegar
–combine and allow to sit 5 min, add
-1 egg and
-enough sour cream to make 1 cup liquid)
about 4-5 ounces sharp cheddar, grated
1/2 tsp. dry / prepared mustard (the powder, not the spreadable kind)
5 slices bacon, cooked crisp and chopped / crumbled
1 scallion (spring onions) snipped into bits
Preheat oven to 450 degrees. Sprinkle a dusting of flour on a baking sheet.
–Blend dry ingredients in a bowl.
–Cut butter into smaller bits, drop into bowl and toss with the dry ingredients.
–Use fingers to quickly rub in the butter.
–Add bacon, scallion (I use scissors and just slice mine over the bowl) and most of the cheese to the dry ingredients and toss/mix.
–Make a well in the center of the dry ingredients and pour in the liquids.
–Mix quickly with a fork or bowl scraper.
–Dust counter with flour; turn out dough onto flour and knead about 10 times, until it holds together.
–Form dough into a round about 1 inch thick. Cut into 8 wedges.
–Transfer wedges to flour-dusted baking sheet.
–sprinkle remaining cheese on top
–bake 10-15 minutes, until golden brown
OK… the recipe called for fresh buttermilk, which didn’t have. So I used their “wet ingredients” substitutions instead. But instead of using a cup of milk plus 1 Tbsp. vinegar (to “clabber” or curdle it), I also wanted to add the egg to make the scones nice and rich. We also had some leftover sour cream. If you use all sour cream or yogurt, though, the resulting mix is very dry! I think next time I’ll try 1/2 cup milk, 1 egg, a scant Tbsp. of vinegar, and enough yogurt or sour cream to add some tang.
Also, I think next time I’ll use only 1/2 cup whole wheat, and 2 1/2 cups white. I LOVE whole wheat breads: nice and hearty! But years ago we used to shop at a wonderful “organic” / wholesome grocery store called Fresh Fields. I tried everything in the dessert and baking case. I decided then that there IS a place in the world for refined sugar and flour: it is called dessert! I’ve expanded that to include light and airy dinner rolls, sourdoughs (some, some can also be wholewheat), and rich scones (I love all-white-flour scones made with dried cranberries instead of raisins and add the zest of two lemons or one orange…serve piping hot with homemade marmalade and hot tea–heaven!).
Next, quilty content! My fusible scrap jigsaw and chunks…..
February 15th, 2007 at 4:55 pm
Sarah,
Thank you for the recipe! I can’t wait to give it a try!
Can’t wait to read about the fusible scrap jigsaw and chunks!!!
Diane S. Keagy