I’m an early riser and I have always loved the peacefulness of the morning. During the Summer, I mostly enjoy a bowl of mixed fruit and yogurt for breakfast, something just enough to get me going but not anything that will weigh me down as the heat begins to peak through the veil of the cool morning.
On cold, gloomy days like today, I long for something hearty, warm and comforting to have with my morning brew…no not the traditional oatmeal, but warm and fruity scones. I would usually whip up a batch of blueberry scones, but today I was craving something savory. I checked the fridge for the necessary ingredients and my bacon cheddar scones began to materialize without much effort. These are so easy to make and are absolutely delicious when cut into large wedges. They are also perfect to make as miniatures to accompany assorted meats, pate’s or spreads. They are so versatile, delicious and filling.
Bacon Cheddar Scones (8 pieces)
4 oz cold butter
15 oz flour (about 2 1/2 cups)
¼ teaspoon salt
2 Tablespoon sugar
2 teaspoons baking powder
2 teaspoons baking soda
4 oz eggs (about 2 eggs)
5.5 oz sour cream
4 oz shredded cheddar (3/4 cup)
4 oz cooked, crispy bacon pieces ( 3/4 cup)
1 Tablespoon chopped chives **optional
Egg wash (1 beaten egg)
Add the cold butter to the bowl of your stand mixer. Add in the flour, salt, BP and BS and begin to mix using a paddle until you have something that resembles a coarse meal. Then add the sugar and then quickly add the eggs and the sour cream. Lastly add in the cheese and then bacon. If you are going to add the chives, add them at this point. Once the dough comes together, turn out onto your counter and form this into and 8” round ball of dough. Flatten the top and slice into 8 wedges. Glaze with the egg wash and bake at 350°F until golden brown.
Leave a Reply