Cheddar And Bacon Buttermilk Scones Recipes

TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray, or grease with shortening. In large bowl, mix flour, baking powder, black pepper, salt and red pepper. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in cheese, bacon and shallot.
• In small bowl, beat buttermilk and egg with fork or whisk. Reserve 1 tablespoon of the buttermilk mixture. Stir remaining buttermilk mixture into crumb mixture; mix with floured hands until dough forms a ball. For tender scones, handle dough as little as possible.
• Place dough on lightly floured surface. Pat dough into 8-inch round; cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush with reserved buttermilk mixture.
• Bake 15 to 18 minutes or until golden brown. Serve warm.

CHEDDAR AND BACON BUTTERMILK SCONES

Steps:

• Preheat oven to 220°C.
• Grill the bacon until starting to crisp. Cool and chop into small dice.
• Sift the flour into a mixing bowl along with the mustard powder, baking powder and cayenne.
• Using your hands rub the butter into the mixture until it's fully blended and it looks like fine breadcrumbs.
• Stir in the bacon, 3 /4 of the cheddar and chives.
• Mix the beaten egg with the buttermilk. Stir into the flour mixture until it's formed a smooth dough, but go lightly, otherwise the scones will be very heavy.
• Roll out the dough on a lightly floured surface to 1 inch thickness. Cut into 6 circles with a 2 1/2 inch cutter.
• Place scones on a greased baking sheet. Brush with milk and sprinkle over remaining cheddar.
• Bake for 15 - 20 minutes.

PEPPERED BACON AND CHEESE SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, bacon and shallot., In a small bowl, whisk egg and buttermilk until blended; reserve 1 tablespoon mixture for brushing scones. Stir remaining mixture into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush with reserved buttermilk mixture., Bake 20-25 minutes or until golden brown. 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.

CHEDDAR-BACON BUTTERMILK SCONE

Steps:

• 1. Sift together dry ingredients. Cut in butter. Add cheese and bacon. Mix well. Stir in buttermilk until blended.
• 2. Divide dough in half and flatten into about 1/2 inch thick round. Score each round into 8 pieces.
• 3. Place on greased cookie sheet about 1 inch apart and bake at 400 degrees for about 20-25 mins. Serve warm or at room temp.

BANGIN' BACON AND CHEDDAR SCONES

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.