Here a Scone, There a Scone

Our daughter was home for the weekend, so I decided to have a little fun with the menus and try some new things.  Friday evening, I tried a veggie-filled Spanish Tortilla, recipe courtesy of Sweet Fix.  It was really tasty -- eggs and Parmesan studded with spinach, leeks, and red bell peppers.  I'm sorry I didn't get a picture, but Maria at Sweet Fix has one on her blog, and hers turned out prettier than mine anyway!  (I had a little trouble flipping it over.)

Skinny Chocolate Chip Buttermilk Scone

The next morning, I made Skinny Chocolate Chip Buttermilk Scones.  I found that recipe on Frou Frou Britches.  I had made plain scones before, but never anything this jazzy.  Tanya at Frou Frou said they were fabulous, and she was right.  They were so good, even cold, that I began thinking about what else might taste good in a scone.

The answer came to me overnight -- bacon.  This morning, I prepared some savory bacon and cheddar cheese scones to give the daughter the strength to drive back downstate.  I found a recipe on The English Kitchen which I adapted to suit.  These scones certainly don't fit into the "skinny" category, but they do make for a hearty breakfast.

Bacon and Cheese Scones

Bacon and Cheese Scones
Adapted from TheEnglishKitchen.blogspot.com  

3 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

3 tablespoons cold butter, cut into small pieces

10 slices hardwood smoked bacon, cooked and crumbled (about 2/3 cup)

1 1/4 cup shredded sharp cheddar cheese

1 large egg

1 2/3 cup buttermilk, plus 1-2 tablespoons if needed

1/2 tablespoon butter, melted

Preheat oven to 425 degrees F.  Spray a baking sheet with vegetable spray.

Sift together flour, soda, cayenne and salt into a large butter.  Cut in butter with pastry hook, two knives, or fingertips until mixture resembles bread crumbs.  Stir in bacon and cheese.

Whisk together egg and buttermilk.  Add to dry ingredients.  Mix quickly to incorporate all dry ingredients (add 1 -2 tablespoons extra buttermilk if needed).  Do not overmix.

Place dough on lightly floured board.  With floured hands, knead gently 4-5 times.  Transfer dough to baking sheet.  Shape into circle, about 3/4 inch thick.  Cut dough into 12 wedges.  Brush top with 1/2 tablespoon melted butter.

Bake 12-14 minutes until golden brown.  Serve hot.

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