Monday, April 5, 2021

MONDAY RECIPE POST - BACON, CHEDDAR AND SCALLION SCONES

I found this recipe here at Solano's Kitchen.  This was years’ ago.  Her last post seems to be August 10th, 2015. There are drop boxes under the ‘search this website’ line.  I tried clicking on categories, but I couldn’t get it to take me anywhere other than the home page. 
 



Bacon, Cheddar and Scallion Scones - makes 8 scones

2 cups (8-1/2 ounces) all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick) cold butter, diced into small cubes
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup finely diced scallion tops (the green part), or snipped fresh chives
1/2 pound bacon, cooked, cooled and crumbled
3/4 cup plus 2 tablespoons (7 ounces) heavy cream or whipping cream (use just enough to make the dough stick together)

Preheat the oven to 425 degrees Fahrenheit.   

Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together the flour, salt, baking powder and sugar.  Add the butter into the flour and mix, using a pastry blender, two knives or your fingers, until the mixture is crumbly (the butter pieces should be the approximate size of a pea.

Stir in the cheese, scallions (or chives) and bacon until evenly distributes. 


Add 3/4 cup of the cream, stirring to combine.  Squeeze some of the dough together to see if it will come together.  If it is still crumbly, add the remaining cream and stir until the dough comes together.  The dough will not look at all smooth.

Transfer the dough to a well-floured work surface, then pat into a smooth 7-inch disk (about 3/4 of an inch thick).  

Move the disk to the prepared baking sheet.  Using a knife or pastry scraper, cut the disk into 8 wedges.  Spread the wedges apart on the pan and brush the scones with a bit of additional cream.

Bake the scones for 22 to 24 minutes, or until golden brown.

Remove from the oven and cool right on the pan.

Serve warm or at room temperature.


I made this quite a while ago and they were delicious, savory scones.  I served them with a potato and leek soup. I also think they would go great with a salad.

After cooling I put the leftovers in the fridge covered with foil, and served them for breakfast the next day.  Those that were left I put in the freezer to enjoy another time.  


As I don't do a lot of baking I didn't want to go to the trouble of buying parchment paper, and I used non-stick aluminum foil.  It worked really well with these scones.  


Thanks for looking.  Have a great week. 








32 comments:

  1. I want to come to your house for brunch!

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  2. They look and sound tasty. I will have to experiment with savoury scones. Thank you.

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    1. You are very welcome EC, I have enjoyed these from my usual ones :)

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  3. looks delish, i think i can smell it

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    1. And the whole house smells wonderful! Thank you Sandra :)

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  4. Hello, Denis

    The scones looks delicious! Thanks for sharing the recipe!
    Take care, have a great day and a happy new week!

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    1. Hi Eileen, you are very welcome. I wish you the same :)

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  5. They sure do look delicious. Thanks for sharing the recipe!

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    1. Hi Martha, thank you :) and you are very welcome!

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  6. That sounds like a great recipe. Thanks for the tip about the foil vs. the parchment paper. I feel the same way.

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    1. Thanks Gigi, one of the favorites :) You are very welcome about the foil vs the parchment paper.

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  7. Replies
    1. Great! Hope you enjoy it as much as we did. Thanks Christine :)

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  8. You make the most delicious looking dishes, Denise. Wow!

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    1. Always interesting how some look prettier than others in my photos, but all taste very yummy :) Thanks Kay!

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  9. Looks like a scone recipe i will try in the future and most likely with a soup and salad combo, Denise. As for parchment paper, I always keep it available as it is also good for non baking uses, like roasting veggies.

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    1. I hope you enjoy it as much as we did when you make them Dorothy :) Parchment paper seems to be good for a lot of things. I have put it between foods I want to keep separate for the freezer and that works out well too.

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  10. Mmmmm will give this a try it sounds delicious. Keep well Diane

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    1. Thank you Diane, enjoy :) You keep well also.

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  11. Looks so good and savoury scones are so tasty :)

    All the best Jan

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    1. They certainly are, thank you Jan and all the best to you too :)

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  12. Sounds yummy , I like the idea of having leftovers for breakfast the next day also. As long as you’re going to all the trouble to bake, it’s better to have a couple of meals at least!

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    1. Hi Sallie, I couldn't agree more :) Thank you!

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  13. Oh boy...those are calling my name!

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  14. AWESOME denise, they really look so good. i don't think i have ever had a savory scone before!!

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    1. Thank you, I didn't have one either before this recipe Debbie, it was so good! :)

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