Oh bacon, my love.
Bacon is a staple of my diet.
When I'm cranky, Jesse makes me bacon/
These past few weeks we've been eating a lot of BLT's thanks to Jesse's father's tomato plants and Jesse's excellent homemade mayonnaise. Yum!
Bacon grease is my go-to fat/oil of choice. I love using it to make stove-top popcorn (so easy!).
So, it's not surprising that bacon would make its way into my scone adventures.
I usually make Orange and Dark Chocolate Buttermilk Scones. I've been working on this recipe all year, getting comfortable in the kitchen.
Today, though, I was ready to make my own scones.
When we visited Cannon Beach last month, that excellent little coffee shop also served Bacon and Blue Cheese Scones. How could I resist? It was, as one would expect, fabulous.
Today, I made my own.
Bacon and Blue Cheese Buttermilk Scones
- 3 cups flour
- 1/4 cup sugar
- 4-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoon (1.5 sticks) cold butter
- 2 egg yolks
- 3/4 cup buttermilk
- 1/3 lb blue cheese (or to taste), chopped/crumbled
- 3 strips cooked bacon (or to taste), chopped into 1/4" pieces
- 1 tablespoon cold bacon fat (optional)
- Combine dry ingredients in a large mixing bowl. Whisk or sift to distribute evenly.
- Cut in butter until large lumps (pea to grape size) are evenly distributed. Do not overdo this step!
- Whisk egg yolks into buttermilk and add to dry ingredient. Combine until there are no more puddles.
- Add bacon, cheese, and fat. Combine until dough starts to come together (I use a hard plastic spatula for this).
- Turn dough out onto cool surface. Knead just until dough is uniformly moist and add-ins are evenly distributed.
- Press or roll flat until about 1/2" thick.
- Cut into squares approximately 1.5" by 1.5" (you may choose to make larger scones).
- Bake for 15 minutes at 425 degrees.
Have you tried this recipe? What did you think?
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