TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA
Gold Medal® Flour Recipe Contest 2010!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 85 mg, Fat 3, Fiber 1 g, Protein 13 g, SaturatedFat 12 g, ServingSize 1 Scone, Sodium 750 mg, Sugar 2 g, TransFat 1/2 g
APPLE-SMOKED BACON AND CHEDDAR SCONES
This recipe comes courtesy of Rebecca Rather--her new cookbook is entitled The Pastry Queen: Royally Good Recipes From The Texas Hill Country's Rather Sweet Bakery And Cafe--I hope you enjoy it.
Provided by Peggy Lynn
Categories Scones
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380.6, Fat 19.8, SaturatedFat 12.2, Cholesterol 76.9, Sodium 595.3, Carbohydrate 38.5, Fiber 1.6, Sugar 1.6, Protein 12
CHEDDAR AND PEPPER SCONES
Provided by Fran McCullough
Categories Bread Milk/Cream Breakfast Bake Cheddar Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 15 large scones or 40 small ones
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
- Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
- Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
- Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
- To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.
CHEDDAR AND BACON BUTTERMILK SCONES
These are a savoury version of an English favourite. They are wonderful served slightly warm, split in half and spread with butter.
Provided by SugaredAlmond
Categories Scones
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331.8, Fat 19.4, SaturatedFat 9.5, Cholesterol 82.8, Sodium 985.4, Carbohydrate 22.3, Fiber 0.8, Sugar 0.6, Protein 16.1
PEPPERED BACON AND CHEESE SCONES
Mmm! That's what you'll hear as you serve a platter of these buttery, savory scones. The bacon and cheese flavor combination is a welcomed change of pace to the usual sweet varieties often served at brunch. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 433 calories, Fat 23g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 718mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
More about "twice peppered bacon and buttermilk scones with gouda recipes"
BACON BUTTERMILK SCONES RECIPE | LEITE'S CULINARIA
From mastercook.com
CANDIED BACON AND GOUDA SCONES RECIPE BY SHEA
From cookeatshare.com
TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA
From copymethat.com
BANGIN’ BACON AND CHEDDAR SCONES RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
PEPPERY BACON AND CHEDDAR SCONES - THE BAKER CHICK
From thebakerchick.com
PEPPERED BACON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUTTERMILK BACON SCONES — ANNA MAGAZINE
From annamagazine.ca
PEPPERED BACON AND CHEESE SCONES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEPPERED BACON AND CHEESE SCONES RECIPE: HOW TO MAKE …
TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA …
From pinterest.ca
TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA …
From pinterest.ca
TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA
From mastercook.com
TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA
From fooddiez.com
BACON GOUDA BLACK PEPPER BISCUITS - ANTIPASTI RECIPES
From fooddiez.com
PEPPERED BACON AND CHEESE SCONES - ARCHIVE.JSONLINE.COM
From archive.jsonline.com
BACON BUTTERMILK SCONES - KING MUSHROOM RECIPE
From kingmushroomrecipe.blogspot.com
PEPPERED BACON AND CHEESE SCONES; EDAMAME AND WILD RICE SALAD
From archive.jsonline.com
BACON BUTTERMILK SCONES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BACON BUTTERMILK SCONES - POLISH SAUSAGE RECIPES
From polishsausagerecipes.blogspot.com
BACON CHEDDAR SCONES - GIMME SOME OVEN
From gimmesomeoven.com
CHEESE AND BACON BUTTERMILK SCONES - PLOTSALEKERANIGANJ.COM
From plotsalekeraniganj.com
SCONES WITH BUTTERMILK AND BACON :: QUICK AND SIMPLE RECIPES
From rosacooking.com
GOUDA AND HAM SCONES | THRIFTY FOODS RECIPES
From tfscd.prd.sobeys.orckestra.cloud
PEAR-BUTTERMILK SCONES - BETTER HOMES & GARDENS
From bhg.com
TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA
From copymethat.com
BUTTERMILK SCONES BISCUITS) RECIPE - FOOD.COM E95
From mungfali.com
BACON BUTTERMILK SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
BACON, PEPPER JACK, AND JALAPENO SCONES RECIPE
From cakecooking-recipe.blogspot.com
PEPPERED BACON, GREEN ONION, AND BUTTERMILK SCONES
From keeprecipes.com
GLUTEN-FREE BACON GRUYèRE SCONES RECIPE - BETTYCROCKER.COM
From cookbookrecipes.wew.selfip.com
RECIPES FOR SCONES WITH BUTTERMILK RECIPES ALL YOU NEED IS …
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love