1/8/10

Bacon and Cheddar Scones



 Our snow-frosted magnolia tree


Another “snow day” in our portion of
the “Magnolia State!”
We understand that we are laughed at for the big hoopla we make over teeny, tiny bits of snow. But, snow is such a novelty for us, we don’t really care for having a bit of fun poked at us! As a matter of fact, we even laugh at ourselves and how at the mere mention of that four-letter-word, "snow," by the local t.v. weatherman instantaneously causes our grocery stores' shelves to be emptied of milk, bread, peanut butter, crackers, "tater" chips and Little Debbie Cakes - the major components of the average Southern family's "snowed-in" diet. In all fairness, we usually only get ice down here, not snow, which often causes us to loose electrical power.
So, we're just being prepared! ;)
Larry, the kids and I enjoyed a fun snowball fight yesterday afternoon. One never gets too old for a good snowball fight! Our fun didn’t last long, because, well, we ran out of snow. But, it was fun while it lasted!

We had no co-op classes today, so I had time to make a batch of scones for our breakfast. Since I made sweet scones yesterday, I decided to make savory today. We’ve pretty much been trying to eat from the pantry and fridge this week. Any Southern kitchen "worth its salt" always has plenty of flour on hand. I also had part of a package of pre-cooked bacon that needed to be used and plenty of cheese, so I made Bacon and Cheddar Scones. I pretty much created the recipe by combining several aspects from other scone recipes. If you can think of a way to improve the recipe, please let me know. I cut the cheese into small cubes, so there would be pockets of cheese throughout. This did make the use of parchment paper a must, as the cheese oozed onto the baking pan. (This was no low-fat cheese! It was hoop cheese that my daddy gave us for Christmas. It is oh, so good! But, oh, so NOT diet friendly!) If you don’t have parchment paper, line your baking sheet with aluminum foil and coat it really well with cooking spray.
Be forewarned! We found these little scones are very addictive!


Bacon and Cheddar Scones


Bacon and Cheddar Scones

2 cups all-purpose flour*  
4 tablespoons butter, cubed
1 cup cheddar cheese cut into small cubes
8 slices bacon, cooked, drained and crumbled
3/4 cup sour cream
1 egg
milk or cream for brushing tops of scones


Preheat oven to 375 - 400 degrees. (All ovens vary. I have better results at 375 degrees.)

Pulse flour and cubed butter with food processor until a coarse meal forms; dump into mixing bowl. Add cheese cubes and crumbled bacon, tossing with flour mixture to coat cheese and bacon well.
In a small bowl, whisk together sour cream and eggs. Stir into flour mixture until just combined.
Turn the dough out onto a lightly floured surface and knead until the dough comes together into a ball. Working with a light touch, pat the dough down into a square about ¾” thick. Coat the blade a large, sharp knife with flour. Cut dough square into 4 smaller squares. Cut each smaller square 4 small triangles, using an “X” cutting pattern. It will be helpful to re-coat the knife blade with flour several times while cutting the scones. You can also use a round biscuit cutter, if you prefer circles to triangles! 
Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with milk or cream.
Bake for about 15 minutes or until the bottoms are light brown.

*Since I’m a lazy cook, I often use self-rising flour. Here’s the ingredients for using all-purpose flour. Place all these ingredients into the food processor and pulse to combine well before adding butter cubes.

2 cups all-purpose flour 
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

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