domingo, 27 de febrero de 2011

Smoked Bacon and Cheddar Scones

I don't know what to call a scone in spanish, not even after having made and tasted it, I'm not even sure if there really is a word for scone, but I've had my eye on them for a while, I've seen sweet and salty recipes using all kinds of ingredients that left me day-dreaming... But this is the first time I made them, so it was definitely an experiment for me, and one that was a long time overdue.

Browsing through the book I noticed these scones before even joining PPQ, and I just thought apple, bacon and cheddar were a weird combination, but I've seen people use bacon in chocolate desserts and stuff, and since this is such a good cook book, I figured it probably wasn't thaaaaat weird, and made a mental note to try them on later. When I got the email that it was my turn to pick the recipe, the only thing I knew was that I wanted scones, I've been craving some blueberry scones for a while, so I decided to try and find the most delicious scone in the book. In like 5 seconds I found myself in the Apple-Smoked Bacon and Cheddar Scones recipe, and feeling really dumb... "apple-smoked... duh...", but you really can't blame me, there's a lot of differences in ingredients between Costa Rica and the States, or any country for that matter, so I'd never heard of apple-smoked bacon (or anything else) before. After feeling a little less embarrassed with myself I read the ingredient list: smoked bacon... cheddar... lots of black pepper... ooooh... my knees actually weakened...

And that is how I chose what I believe to be the best Pastry Queen recipe EVER! (well, I've never seen the Christmas and other books, but you know, it's all about showing enthusiasm).

Since they came out of the oven I've had 2 and a half delicious scones, and I'm not planning on stoping until absolutely having to, I don't care I'm on a diet, I haven't had lunch anyway, so I'll just lie to myself saying that it's probably the same calorie count.

I really, really, really recommend these, just having them at home for a quick breakfasts, or a mid-morning/afternoon snack, or to satisfy the craving for a really good anything. I don't think I'll ever be without one these a week at least...

Oh, and I made the recipe as in the book with a few changes, I used 2 leeks instead of 4 green onions, regular smoked bacon (I still don't even know where I could find apple-smoked anything), did the half heavy cream, half buttermilk thing, but with regular wipping cream (heavy cream, add it to the list of "hard to find in Costa Rica") and didn't actually use buttermilk (in the list as well), but the white vinegar-milk substitute I've been using for a while.

Yield: 8 - 10 scones according to the book, I made 12 smaller ones.


• 3 cups all purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 tsp freshly ground black pepper (If you are a pepper lover, like me, use 3 tsp as the book suggests)
• 1/2 cup (1 stick) chilled butter, cut into small cubes
• 1 1/2 cups grated Cheddar cheese
• 4 green onions (I used 2 leeks because I love leeks)
• 10 slices bacon
• 1/2 cup wipping cream 
• 1/4 to 1 cup buttermilk
• 1 large egg
• 2 tablespoons water


1. First of all, cook and chop the bacon into 1 inch bits.

2. Thinly chop the leek or green onions.

3. Preheat the oven to 400ºF. Stir the flour, salt, baking powder and pepper in a large bowl.

4. Cut the butter in the flour until the mixture resembles small peas. I used the potato mashing thing, my mother taught me to use it for this kind of bread recipes since I was little. The recipe says it can also be done using a mixer fitted with a paddle attachment, combining the flour, baking powder, salt, and black pepper in a large bowl on low speed and gradually adding the cubes of butter with the mixer running, until the mixture is crumbly and studded with flour-butter bits about the size of small peas.

5. Either way add the grated cheese and mix until just blended.

6. Add the leek or green onions, bacon, wipping cream and 1/4 cup of the buttermilk. Mix by hand until all the ingredients are incorporated. If the dough is too dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a time, until the dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a light-textured scone.

7. Remove the dough from the bowl and place it on a lightly floured flat surface. Pat the dough into a ball. 

8. 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 equal wedges (again, I did 12), depending on the size scone you prefer.

9. Place the scones on an ungreased baking sheet. Whisk the egg and water in a small mixing bowl to combine. Brush each wedge with the egg wash. Bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

Oh the smell of that oven... I can't believe I went 26 years of my life without these...

Check what the other girls and guys did with the recipe here!

18 comentarios:

Beth dijo...

These look absolutely amazing! I was so sorry I couldn't get to them this weekend, but I'll definitely be participating later this week. <3 Thanks for choosing this recipe!

guipipia dijo...

Thanks! They are good, you should deffinetly try them, good luck! And thanks for stoping by too!

Shawnda dijo...

The apple thing is too funny! Thanks for bringing us back to such a delicious recipe. We ate them as breakfast all last week - delicious!

guipipia dijo...

=P! I made two more batches yesterday to bring to the office, they're so good!

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