Posts Tagged ‘scones’

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Savory Scones

November 17, 2011

I love savory things.  There’s something about a baked good that is slightly salty.  Or is it just that this has bacon?  Either way, there is something about these scones that put a smile on my face.  I made them to accompany soup, but they are just fine by themselves.  As a matter of fact, I stick them in the freezer to enjoy as a little treat.

The original recipe calls for Gruyère, but I had a big block of Jarlsberg (I buy it at Costco) and used that instead.  It’s the bacon, cheese combo that makes these so good.  And then there’s that hint of green onion.  Yum!

You could serve them with butter or honey, but I really think they are a stand alone thing.  They would be a perfect side to your Thanksgiving meal, too.

Bacon, Cheese and Green Onion Scones

  • 2 C Flour
  • 2 T Sugar
  • 1 1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 1 t Salt
  • 1/2 C Butter, cold and cut into small cubes
  • 4 strips Bacon, cooked and crumbled
  • 2/3 C Jarlsberg Cheese, grated
  • 2 Green Onion, sliced
  • 1 t Pepper
  • 1/2 C Buttermilk
  • 1/4 C Half and Half

In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.  Cut the butter into the flour mixture until incorporated into a mealy mixture.  Add the cheese, bacon, onion and pepper to the dough and mix together until combined.  Fold in the buttermilk, mix until combined, and form the dough into a disc about 1/2 inch thick and place in the fridge for about 30 minutes.  Once chilled, use a cookie cutter to cut the scones into either circles or diamonds.   Place the scones on a parchment paper lined cookie sheet and brush the tops with some cream or half and half.  Bake for 20-25 minutes in a 375 degree oven or until the scones puff up and start to brown.

Makes about one dozen.

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Chocolate Scones

May 26, 2011

I love a good scone.  Usually I’m not that big of a fan of chocolate, but I was in the mood and decided to make chocolate ones.  This is a variation of my standard scone recipe.  My husband and I loved this recipe.  I added dried cherries and almond extract.  You could add chopped almonds instead or along with the cherries.  You could probably add dried blueberries instead of the cherries and if you don’t like almond, you don’t need to add the extract.

I brought some of them to work and they were gone quickly.  The thing that I love the most about my scone recipe is that it’s easy to put together and cooks quickly.  It’s a perfect thing to make in the morning before work.

The only negative that I can say about these scones is that Meeshie calls them icky brownies.  I put one in her lunch and she didn’t like them.  She thought they were brownies and was expecting something sweet, which they are not.  That’s probably why I like them so much.  They have just the right amount of a chocolate to cherries ratio.

Chocolate Scones

  • 2  1/4 C unbleached all purpose flour
  • 1/4 C Cocoa
  • 2 t baking powder
  • 2 T sugar
  • 1/2 t salt
  • 6 T butter
  • 3/4 C milk (actually a little more than 3/4, so would you call that just a generous 3/4 C?)
  • 1 t Vanilla
  • 1 t Almond Extract (optional)
  • 1/3 C dried cherries
  • 1/3 C Almonds, chopped (optional)

Sift and measure the flour.  Re-sift the flour with the dry ingredients.  Work the butter into the dry ingredients with your fingers.  Add the fruit and mix thoroughly.  Add the milk to the mixture.  This is where I added a little more milk because it was not incorporating properly and I did not want to over work the batter.  Divide into two equal parts.  On an ungreased cookie sheet, pat into a round about the thickness of a biscuit, about 3/4 to 1 inch thick.  Cut into wedge-shaped pieces, like a pie and bake for 15 minutes at 450 degrees.

Makes 16 scones.

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