Big Daddy's Bacon-Cheddar Scones

Submitted by DeSouter

"Delicious, simple to make and an enormous hit. These are a really special savory scone that can be made regular size or bite-sized. Great hot or cold, but when these are still warm, they are incredible!"

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photo by DeSouter

Ready In:: 30mins
Ingredients:: 10
Yields:: 22 small wedges

ingredients

8 slices bacon, cooked until crispy
3 cups self-rising flour (see note)
1 teaspoon salt
1 ¹⁄₂ teaspoons black pepper
1 ¹⁄₂ cups cheddar cheese, shredded
4 scallions, chopped
¹⁄₂ cup butter, very cold
1 ¹⁄₄ cups buttermilk
1 egg, for egg wash
additional sea salt (optional)

directions

Preheat oven to 425 degrees farenheit. Line two baking sheets with parchment paper.
NOTE: The substitute for self-rising flour is 3 cups of flour, 3 3/4 teaspoons baking powder and 1/4 tsp.).
Combine flour, salt and pepper. Toss shredded cheese, crumbled bacon and scallions into dry mixture and toss to coat.
Grate the butter on a box grater and toss into the dry mixture until coated and separated. Stir in buttermilk and stir just until ingredients are incorporated.
Turn out onto a floured surface and with floured hands, quickly shape into a rectangle approximately 9 x 12". Cut into three strips horizontally, and again into four vertical strips. Cut across each square on a diagonal to get wedges. (For a buffet or snack, cut into 2" squares.).
Place wedges onto parchment lined baking sheets and brush with the beaten egg, then sprinkle with sea salt (not regular table salt, if possible.) Bake for 17 minutes and transfer to a cooling rack.

Questions & Replies

Note says: 1\4 teaspoon........ nothing. Is it baking soda??

jarpma30

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RECIPE SUBMITTED BY

DeSouter

United States

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.

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