Apple Smoked Bacon And Cheddar Scones Recipes

APPLE CHEDDAR SCONES

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.

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.

APPLE-SMOKED BACON AND CHEDDAR SCONES

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.

APPLE CHEDDAR SCONES

Steps:

• Getting reading: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
• Stir the egg, buttermilk and apple cider together.
• Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between - and that's just right.
• Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.
• Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then, because the dough is very sticky, the easiest thing to do is to turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef's knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the backing sheet, then wrapped airtight. Don't defrost before baking - just add about 2 minutes to the baking time.).
• Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. (Or you can let them cool for about 3 minutes, and enjoy them while the cheese is still warm and gooey!).