Best Apple Smoked Bacon And Cheddar Scones Recipes

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.

BACON CHEDDAR SCONES

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.

APPLE CHEDDAR SCONES

Steps:

• Getting reading: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
• Stir the egg, buttermilk and apple cider together.
• Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between - and that's just right.
• Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.
• Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then, because the dough is very sticky, the easiest thing to do is to turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef's knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the backing sheet, then wrapped airtight. Don't defrost before baking - just add about 2 minutes to the baking time.).
• Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. (Or you can let them cool for about 3 minutes, and enjoy them while the cheese is still warm and gooey!).

APPLE AND CHEDDAR SCONES

Steps:

• Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
• Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.
• Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix. [Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.].
• Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
• Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.

APPLE & CHEDDAR MINI SCONES

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture until just moistened. Stir in apple, cheese and sage., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into 8 wedges; cut each wedge in half., Transfer to parchment-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.