Bacon, cheddar and jalapeño scones

These are really good! It's a halved and slightly modified version of this recipe.

1 cup all-purpose flour
1/2 tsp. salt
1/2 tbsp. baking powder
1 tsp. sugar

2 tbsp. butter, diced

1.7 oz. cheddar cheese, diced (about 1/2 cup)
green parts of 2 scallions
1.0 oz. cooked bacon, diced (2 slices)
1 small jalapeño minced (optional)

buttermilk or heavy cream (about 1/2 cup)

Preheat the oven to 425°F.

Mix together the flour, salt, baking powder and sugar in a bowl. Dice the butter into 1/4" pieces and combine with the flour. Squish the pieces into the flour with your hand.

Dice the cheddar cheese (I used Cabot extra sharp cheddar) into 1/8" to 1/4" pieces. You could use a little more; the second time I used 2.0 oz. since that's what was left in the block.

Thinly slice the green parts of 2 scallions. Dice the cooked bacon into 1/8" pieces. I also added a jalapeño, not in the original recipe. You could omit that if you wanted.

Add to the flour and butter in the bowl.

Add buttermilk or heavy cream until a workable dough forms. You want it sticky enough that you can form it into a disc about 3/4" thick. The first time I used cream but the second time I used buttermilk and I thought it was better.

Flour a work surface and form the disc. Here's my completed disc.

Transfer to a sheet pan, greased or with parchment or a silpat. Because of the cheese I opted for parchment for easy cleanup.

Cut into 6 pieces with a dough scraper or knife and push the pieces apart slighty.

Bake for 22 minutes.


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This page contains a single entry by Rick Kasguma published on January 16, 2016 8:41 AM.

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