Bacon-related scones are a different matter altogether. You cannot argue with good bacon; it is one of a handful of things that keeps me from becoming a complete (rather than part-time) vegetarian. Here, I've used something local and delicious from Klein Farms in Easton. Bacon plus sharp-sweet Asiago cheese plus shallots cooked in the bacon grease, of course! Why waste? And then toss it together in a buttery dough, chill it overnight (or freeze if you're impatient, for 1/2 hour or so), and then your house smells like bacony, cheesy heaven.
This is a riff on my usual scone recipe, which I've published elsewhere (strawberry scones! oh, early summer bliss!), with some additions. You can of course cook the bacon in a pan, but I like the hands-off nature of putting it in the oven so I can go about my business, prepping the rest of the ingredients. The trick with scones is to handle them as little as possible; you want them to be tender and flaky, not hard and unyielding like a hockey puck.
- 4-5 thick slices of good bacon
- 1 large or two small shallots, finely chopped
- 1 cup shredded Asiago cheese
- 2 3/4 cup all-purpose flour
- 1 Tbsp. plus 1 tsp. baking powder
- 1/2 tsp. salt
- A couple of turns of the pepper mill (not terribly specific, I know)
- 12 Tbsp. frozen butter, cut into small pieces
- 1 cup whole milk
- 1 large egg, at room temperature
The Bacon-Shallot Part
- Preheat your oven to 375 degrees Fahrenheit.
- Place the bacon on aluminum foil on a lidded sheet pan. Please do not use a cookie sheet unless you want bacon grease all over the joint.
- Cook the bacon until it's starting to give off little tiny white bubbles, about 15-18 minutes. Transfer to a plate and place a couple of paper towels on top to blot up the excess grease.
- Pour the bacon grease from the bottom of the sheet pan into a cast iron or other pan of your choice and saute the chopped shallots until they soften and begin to caramelize.
- Once the bacon has cooled, chop it into small pieces or use kitchen shears to cut into smaller-than-bite-size pieces. Set aside.
- Shred the cheese. Did I have to tell you to do this?
|I love using kitchen shears for food tasks. Thanks for the tip, Nigella Lawson.|
- Place the flour, baking powder and salt into the bowl of a food processor and pulse a couple of times to combine.
- Add the frozen butter chunks and let it rip until you just barely hear a nob of butter rattling around.
- Transfer contents to a bowl and add the cheese, shallots and bacon. Add in the freshly ground pepper. Mix to combine with a spatula.
- After you've measured out the milk, crack the egg into the measuring cup and whisk to break up the yolk. Add milk-and-egg combo to the dough. Mix until it's just combined.
- You will notice this is a soft, mushy dough. Roll or pat it gently and use a 3-inch biscuit cutter to form the scones.
- You should get about 12-14 scones, which you should place on two separate baking sheets.
- Cover the baking sheets with saran wrap, and then place a thin clean dish towel to seal up any cracks. Transfer to the refrigerator for a few hours or up to overnight.
Good night, little guys!
|Bacon scones, ready to go to sleep for a bit and firm up.|
Good morning! Are you ready for scones?
The Baking Part
- Preheat the oven to 400 degrees Fahrenheit.
- Remove scones from fridge and brush them with whole milk.
- Bake for 16-18 minutes until lightly golden on top.
- Remove from the oven, let them cool for a few minutes on the sheet, and then transfer to a wire rack to cool completely. Please, resist the urge. You will burn your mouth.
|This one was broken off for a toddler who did not finish it.|