Best Sage Bacon And Cheddar Scones Recipes

BACON CHEDDAR SCONES

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.

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.

BACON, EGG AND CHEDDAR SCONES

Steps:

• Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
• Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
• Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
• Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
• Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
• Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
• Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
• Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.

SAGE, BACON AND CHEDDAR SCONES

Steps:

• Preheat oven to 450 F and grease or line with parchment a large baking sheet.
• Into a large bowl sift flour, baking powder, baking soda, sugar and salt.
• Cut in butter until it resembles meal.
• Stir in sage, bacon and cheddar until well distributed.
• Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
• Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl).
• Divide dough into 3 approximately equal parts.
• Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
• With a sharp knife cut into 6 to 8 wedges.
• Place scones about 1 inch apart on prepared pan.
• Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
• Bake for about 10 to 12 minutes or until done and golden.