We had this last night for dinner! SO YUMMY!!!
Really how can they not be good???
Bacon and Gruyére Scones=Heavenly Heaven
My girls were big fans too. We had them with scrambled eggs and fruit which made for a great and filling dinner. We smothered the scones in our homemade strawberry lemon jam...it makes me drool just remembering the yumminess!
The recipe came from one of my favorite blogs, A Cozy Kitchen. It's by two foodies in LA who have most creative recipes that I have ever seen. Their Eggs On Potato Chips and Bubble Gum Vodka Martini (made w/ real Double Bubble bubble gum!) are not recipes you're going to see on every cooking blog, and that's why I them so much!
- 5 pieces of bacon, diced
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 large egg yolk
- 1/4 cup plus 2 tablespoons cold buttermilk
- 1/2 cup of Gruyére, grated (** Gruyere can be expensive...I think it would be good w/ Swiss Cheese too)
In a cast iron or medium skillet, cook diced bacon over medium-high heat, until brown. Transfer to a paper towel to drain and let cool. (NOTE: Do not add hot bacon to the scone mixture. This will melt the butter.)
Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. You can also use your fingers to rub the butter and dry ingredients together (**I LOVE this suggestion, so much easier!).
In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in bacon and cheese.
Turn out onto a floured board and knead a few times and form into a ball. Roll out dough, using a rolling pin, into a 1-inch thick square. Cut into 4 large or 6 small squares (**I actually think you could do 8).
Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when serve immediately with butter and jam.