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.
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.
SAVORY CHEDDAR CHEESE BACON AND ONION SCONES
Steps:
- Preheat the grill on a medium flame.
- Using a medium sized bowl, mix flour, sugar, salt, onions, and bacon together. Let the mixture rise for about 30 minutes.
- Then add the eggs, buttermilk, and cheese. Continue mixing until a firm dough is formed. If the dough becomes a little watery, just add a little more flour.
- Place the dough on the counter and with sprinkle with flour. Then flatten it out with your hands. Using a circular cookie cutter, cut out 2-inch rounds.
- Line a small pan with parchment paper, and place the cut outs in the pan. Sprinkle desired amount of cheese on top and place the pan on a grill, lid closed, for 15 minutes.
- To plate, slice in half and spread with butter, or preferred topping.
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.
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.
BIG DADDY'S BACON-CHEDDAR SCONES
Delicious, simple to make and an enormous hit. These are a really special savory scone that can be made regular size or bite-sized. Great hot or cold, but when these are still warm, they are incredible!
Provided by DeSouter
Categories Breads
Time 30m
Yield 22 small wedges
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees farenheit. Line two baking sheets with parchment paper.
- NOTE: The substitute for self-rising flour is 3 cups of flour, 3 3/4 teaspoons baking powder and 1/4 tsp.).
- Combine flour, salt and pepper. Toss shredded cheese, crumbled bacon and scallions into dry mixture and toss to coat.
- Grate the butter on a box grater and toss into the dry mixture until coated and separated. Stir in buttermilk and stir just until ingredients are incorporated.
- Turn out onto a floured surface and with floured hands, quickly shape into a rectangle approximately 9 x 12". Cut into three strips horizontally, and again into four vertical strips. Cut across each square on a diagonal to get wedges. (For a buffet or snack, cut into 2" squares.).
- Place wedges onto parchment lined baking sheets and brush with the beaten egg, then sprinkle with sea salt (not regular table salt, if possible.) Bake for 17 minutes and transfer to a cooling rack.
Nutrition Facts : Calories 176.3, Fat 11, SaturatedFat 5.7, Cholesterol 35, Sodium 486.7, Carbohydrate 13.8, Fiber 0.6, Sugar 0.8, Protein 5.4
BIG DADDYS BANGIN CHEDDAR BACON SCONES
Make and share this Big Daddys Bangin Cheddar Bacon Scones recipe from Food.com.
Provided by SouthernFriedMama
Categories Breads
Time 15m
Yield 5-6 serving(s)
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.
Nutrition Facts : Calories 818.8, Fat 52.4, SaturatedFat 26.4, Cholesterol 160, Sodium 3612.6, Carbohydrate 61.1, Fiber 2.7, Sugar 3.6, Protein 25
BACON SCONES
"I grew up with this very popular Bacon Scone recipe in Scotland. It pairs great with a salad." Teresa Royston, Seabeck, WA
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in onion, cheese and two-thirds of the bacon., Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 242 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 475mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
BIG DADDY'S BAKED BBQ CHICKEN
Make and share this Big Daddy's Baked BBQ Chicken recipe from Food.com.
Provided by David04
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix Cider, Tomato Paste, Brown Sugar, Molasses, Hot Sauce, Cider Vinegar, Thyme, & Chili Paste in a bowl.
- Place 1/4 cup of BBQ sauce mixture aside for later use.
- Place chicken in a large zip-lock bag and pour the rest of BBQ sauce into the bag and shake well to coat the chicken. Marinade for at least 1 hour in the refrigerator.
- Place the chicken in a coated baking pan. Bake for 45 minutes.
- Poke the chicken with a fork, it is done when clear juice comes out of the chicken.
- After skimming the fat from the drippings, pour the drippings into a small sauce pan. Stir in the 1/4 cup of marinade set aside earlier. Cook over low heat for two minute while stirring.
- Pour over chicken.
- Place chicken in broiler and broil for 3-5 minutes to allow sauce to carmelize.
- Serve.
Nutrition Facts : Calories 259.9, Fat 17.4, SaturatedFat 5, Cholesterol 95.3, Sodium 232.2, Carbohydrate 4.6, Fiber 0.9, Sugar 3, Protein 20.3
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- Lightly grease a baking sheet, or line it with parchment., Whisk together the flour, salt, baking powder, and sugar.
- Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces., Mix in the cheese, chives, and bacon until evenly distributed., Add 3/4 cup of the cream, stirring to combine.
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