Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen i want to share with
you how I make my bacon and cheddar scones or my cheddar bacon scones whatever you want
to call them.
These are like savory scones that are going to be absolutely perfect for any get together
they are definitely like a nice twist on your traditional scone that you might serve for
tea or breakfast or anything like that.
We are just turning things up and making them savory because I like me some bacon and cheese.
Haha!
The ingredients you will need are few basic ingredients some all purpose flour, a little
bit of sugar, baking powder, baking soda, and salt.
I've got some shredded sharp cheddar, some bacon that I have chopped I have got an egg,
some cold unsalted butter, some chopped up scallions (green onions) you can also use
chives, heavy cream, and I have got a little bit of egg wash which is just a little bit
of an egg with a little bit of milk or water or cream whatever you got.
Lets get going on making the bacon first.
Cooking up the bacon I should say.
I have a large skillet here over about medium high heat and to my skillet I am going to
add my bacon and I am going to just break this up with my wooden spoon, and I am going
to cook my bacon until it renders its fat and becomes nice and crispy and once that
is done we can move onto the next step.
I have cooked my bacon until crisp, I have snacked on it a bit and you can see there
is a lot of rendered fat in the skillet that I am not going to use which is why I took
it out with a slotted spoon and leaving it back there because we do not need it.
Now in the bowl of my standing mixer that I have fitted with a paddle attachment, I
am mixing together these dry ingredients here just to give them a head start.
And then I am going to put them right into my bowl, you know what I should start doing?
When I make a recipe that calls for um my standing mixer I should already have my dry
ingredients in the bowl of the standing mixer so I avoid what could potentially be a mess.
Which always is.
To that I am going to add my cold butter and you know it is important that the butter is
cold for making scones so I am going to add that and we are also going to add in most
of our extra sharp cheddar, not all of it we are going leave a little bit behind.
And now I am just going to tilt this up and mix this together until the butter, whoops,
there we go.
Until the butter is - like it breaks down into the size of peas and in the meantime
I am going to just take my cream and my egg and I am just going to whisk these two together
briefly.
And I do not have a fork anywhere near me right now but that is okay.
We will improvise and use a spoon if I can find the egg yolk to poke, there you go!
You do not have to do this perfectly anyway you just want to give it a head start.
That is looking good.
I am going to let that go until the butter is distributed well and we will move onto
the next step.
Adding in my cream and my egg.
I keep snacking on that bacon it is terrible.
Green onions - you can also use which I often do use chives but I do not have any chives
but I do have green onions so that is why I am using those and our cooked bacon let
those get all nice and incorporated and in the meantime get the oven preheated to 400F,
get a baking sheet lined with parchment paper clean up get some egg wash ready and now that
is just about where I want it.
Maybe one more second - yeah that is good enough.
Yep, that is exactly what I want so I am just going to take all of this out of here and
I am going to put it onto my board, now I just gathered my dough and pressed it into
a three quarter of an inch thick disc and now I am just going to take a knife and cut
this into triangles you can cut these into whatever shape you prefer.
This is kind of what I know when I think of s scone but by all means, however they make
them in your country or where you are from that is how you should cut them.
So I am going to cut them like that, now then I am going to take each one and place it - look
at that you can see the pieces of butter it is going to really nice a flaky the bacon
is really well distributed throughout and now just place them on the baking sheet.
And now I just brush the tops of these really well with some of the egg wash.
This helps give it beautiful, beautiful color and now for even more color and flavor we
are going to sprinkle our reserved cheddar all over the top of each one.
Try to get it on to the actual scone, some of it will fall off onto the baking sheet
but that is okay.
That looks good, okay these are going to go into your preheated oven at 400 for about
17-18 minutes or until golden brown and gorgeous and I will show you what they look like when
they are done.
My scones were in the oven for about 18 minutes and I did let them cool for about 5 minutes
but they are still really, really hot so, they are really hot still yowza!
Hhoa buddy!
The cheese has gotten nice and almost crunchy on top you can almost see the bacon in there.
Picture all loaded baked potato in scone form.
That is what this is.
And this is fabulous.
Slightly smoky from the bacon, that cheddar is the perfect cheese with this it is just
so subtle hint of freshness from the scallions.
Total perfection.
Mmm Mmm Mmm.
Laurainthekitchen.com will have the recipe for you, I hope that you make these and I
hope that you enjoy these as much as we do.
Whoa it's hot!
Look how flaky they are - look at that the little layers because that is where the butter
is and when you bake it - it just kind of puffs up into this most delicious thing.
Laurainthekitchen.com will have the recipe for you and hope you have enjoyed spending
time with me and I will see you next time.
Bye Bye.