BACON CHEDDAR SCONES
You're all set for your next brunch.
Provided by Joy Howard
Time 40m
Number Of Ingredients 10
Steps:
- 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, scallions, and cheese.
- 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.
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, 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
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.
CHEESE & BACON SCONES
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Top with lashings of butter
Provided by Emma Freud
Categories Brunch, Snack
Time 45m
Yield makes 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 292 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
BACON, EGG AND CHEDDAR SCONES
Steps:
- Preheat oven to 450º
- Line baking sheet with parchment paper
- Gather all ingredients together, including food processor, large bowl, small bowl, frying pan, sifter, pastry brush, clean work surface for pastry
- Scramble 3 eggs lightly creating one large piece. Cut into 1 inch squares.
- Partially but thoroughly cook bacon. Cut into 1/2 inch wide strips. Microwave or other method. Drain.
- Sift flour, baking powder and salt into food processor
- Cut cold butter into squares. Add to food processor. Pulse 2-3 times to just incorporate
- In small bowl, beat 2 eggs and the cream together. Add to dry ingredients. Pulse 2-3 times. Do Not Overmix
- Dump dough into large clean bowl OR add the rest of the ingredients to the processor and mix
- Fold in cheese, scrambled eggs and bacon into the dough. It will be sticky and chunky but stir as little as possible to incorporate
- Generously flour clean pastry work surface
- Turn dough onto work surface and pat into a rectangle about 12 x 4 x 3/4".
- Cut rectangle three 4-inch squares. Cut the squares on the diagonal to form six triangles.
- Place scones at least one inch apart on lined baking sheet.
- Beat remaining 1 egg and 2 TBLS of water in small bowl. Use wash to brush the tops of the scones.
- Bake for 10 to 12 minutes, or until golden brown. Remove and 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.
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BACON, EGG, AND CHEDDAR SCONES – LEITE'S CULINARIA
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4.9/5 (7)Total Time 55 minsCategory BreakfastCalories 461 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.
BACON AND CHEDDAR SCONES | MY BAKING ADDICTION
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5/5 (6)Category BaconServings 8Estimated Reading Time 4 mins
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, mix flour, baking powder, baking soda and salt. Using the large holes of a box grater, grate the frozen butter into flour mixture. Use the tips of your fingers to work in the butter (the dough will be crumbly).
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Stir in the cheese, bacon and chives until they are well incorporated into the dough.
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