Thursday, December 27, 2012

Bacon & Cheddar Scones

           I’m going to make this short and sweet since it is the week of Christmas and New Year’s and I’m sure you and me have a gazillion things to do. So between giving gifts, receiving gifts, organizing what needs to be, well, organized, cleaning up way too much wrapping paper, and hosting a luncheon, I have about .2 seconds to post this week!

            Fear not my hungry pals, I found just the recipe to keep you (and me) satisfied. It's a bread product, it has bacon, it has cheddar, and it goes well with butter…..need I type more?!? I think not, enjoy……

Cheddar & Bacon Scones
Makes: 8
Adapted from: Food Network , Emeril Lagasse
OBJ: TCW be able to turn a dessert treat into a savory side

4 slices bacon, chopped
1 ½ C flour
2 tsp baking powder
2 tsp sugar
1tsp salt
½ stick unsalted butter, cut into pieces
3 ounces sharp cheddar cheese, grated (about ¾  cup)
¼ C diced onions
½ tsp freshly ground black pepper
¾ C half and half, plus 1 TBS extra
Dried parsley (for tops)

1. Preheat the oven to 400 degrees F
2. In a medium skillet, cook the bacon, stirring, until crisp about 5 minutes. Remove with a slotted spoon and drain well on paper towels
3. In a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together
4. Add the bacon and add the half and half and work just until it becomes a sticky dough, being careful not to overwork
5. Turn out onto a lightly floured surface and pat until it comes together. Form into 1 large circle, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife
6.  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 1 tablespoon of half and half and sprinkle with parsley
7. Bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm


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