After a quick jaunt to the Oregon coast earlier this week where I ran into a pretty tasty Blue Cheese and Bacon Scone, I decided to try making them at home. I found what seemed like a good recipe at yankeemagazine.com. The recipe was perfect for me as I had some heavy cream I wanted to use up (and some green onions). Also, I was attempting to make Clotted Cream (which is made to be spread atop scones, right?). My recipe recommendation is below.
ingredients.
- 4 to 8 strips bacon, cut into 1-inch pieces
- 2 3/4 c. flour
- 2-1/2 tsp. baking powder
- 1-1/2 tsp. sugar
- 1/4 tsp. salt
- 1/2 c. cold, butter, cut into pieces
- 1/2 c. crumbled blue cheese
- 2 green onions, sliced thin
- 1 c. heavy cream
- 1 T. butter, melted
directions.
- Preheat the oven to 400 degrees.
- Combine the flour, baking powder, salt, and sugar in a large mixing bowl.
- Add the butter and using a pastry cutter blend the butter into the flour mixture until the dough forms pea size balls of dough. Add cheese, bacon and green onions and stir to combine.
- Make a well in the center of the bowl and add the cream and until just combined. The mixture will be a bit dry.
- Turn the dough out onto a lightly floured surface and gently knead a few times to gather it into a ball. (Add more cream, if needed.) Roll the dough into an eight-inch square a little more than 1/2-inch thick. Cut the square in half. Cut the rectangles in half and then cut the remaining four squares at the diagonal to get 8 triangles. Place on baking sheet.
- Brush the tops with melted butter. Bake for 25 minutes, until lightly browned.
Recipe rating:
Food Snob 