{"id":629,"date":"2009-03-04T07:11:20","date_gmt":"2009-03-04T13:11:20","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=629"},"modified":"2009-03-04T07:11:20","modified_gmt":"2009-03-04T13:11:20","slug":"bacon-and-cheddar-scones","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/03\/04\/bacon-and-cheddar-scones\/","title":{"rendered":"Bacon and Cheddar Scones"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-632\" title=\"scone1\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone1.jpg?resize=300%2C190\" alt=\"scone1\" width=\"300\" height=\"190\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone1.jpg?resize=300%2C190 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone1.jpg?resize=1023%2C650 1023w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone1.jpg?w=1474 1474w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>Ben&#8217;s parents came to visit us in Amarillo last weekend. \u00a0I wanted to make something for breakfast Saturday morning, but not something sweet like muffins, but not a casserole either. \u00a0The solution? \u00a0A savory scone.<\/p>\n<p>This recipe is from Rebecca Rather&#8217;s Pastry Queen cookbook. \u00a0I have tried a lot of recipes from this cookbook with great success, so I trust it. \u00a0<\/p>\n<p>I made the scones the night before and reheated them in a 300\u00b0 oven for about 15 minutes. \u00a0They can be served with butter, but are wonderful on their own. \u00a0One change I would make in the future is to use just a little less pepper. \u00a0Ben said he liked the pepper flavor, so it was probably just me. \u00a0Also, I used regular bacon. \u00a0The original recipe calls for apple smoked bacon, which I will try next time.<\/p>\n<p style=\"text-align: center; \"><strong>Bacon and Cheddar Scones<\/strong><\/p>\n<ul type=\"disc\">\n<li>3      cups all-purpose flour<\/li>\n<li>1      tablespoon baking powder<\/li>\n<li>1      teaspoon salt<\/li>\n<li>2      teaspoons freshly ground black pepper<\/li>\n<li>1\/2      cup (1 stick) chilled unsalted butter, cut into small cubes<\/li>\n<li>1      1\/2 cups grated Cheddar cheese<\/li>\n<li>4      green onions, thinly sliced<\/li>\n<li>10      slices bacon, cooked and chopped into 1 inch pieces<\/li>\n<li>3\/4      to 1 1\/2 cups buttermilk<\/li>\n<li>1      large egg<\/li>\n<li>2      tablespoons water<\/li>\n<\/ul>\n<p>Preheat oven to 400\u00b0.\u00a0 Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed.\u00a0 With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour &#8211; butter bits about the size of small peas.\u00a0 Add grated cheese and mix just until blended. \u00a0<img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-635\" title=\"scone4\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone4.jpg?resize=300%2C235\" alt=\"scone4\" width=\"300\" height=\"235\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone4.jpg?resize=300%2C235 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone4.jpg?resize=1024%2C802 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone4.jpg?w=1424 1424w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>(This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper.\u00a0 Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas.\u00a0 Stir in cheese.)<\/p>\n<p>Add green onions, bacon and 3\/4 cup of the buttermilk to flour and cheese mixture. \u00a0<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-633\" title=\"scone5\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone5.jpg?resize=300%2C228\" alt=\"scone5\" width=\"300\" height=\"228\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone5.jpg?resize=300%2C228 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone5.jpg?resize=1024%2C781 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone5.jpg?w=1372 1372w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Mix by hand just until all ingredients are incorporated.\u00a0 If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.\u00a0 Stir as lightly and as little as possible to ensure a lighter-textured scone.\u00a0 Remove dough from bowl and place it on a lightly floured flat surface.\u00a0 Pat dough into a ball.\u00a0 Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1\/2 inch thick.\u00a0 Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.<\/p>\n<p>Whisk egg and water in a small mixing bowl to combine.\u00a0 Brush each wedge with egg wash. \u00a0<img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-634\" title=\"scone3\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone3.jpg?resize=300%2C227\" alt=\"scone3\" width=\"300\" height=\"227\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone3.jpg?resize=300%2C227 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone3.jpg?resize=1024%2C777 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone3.jpg?w=1461 1461w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>Place scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.\u00a0 Serve warm.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-631\" title=\"scone2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone2.jpg?resize=300%2C179\" alt=\"scone2\" width=\"300\" height=\"179\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone2.jpg?resize=300%2C179 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone2.jpg?resize=1024%2C611 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/03\/scone2.jpg?w=1075 1075w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/03\/04\/bacon-and-cheddar-scones\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ben&#8217;s parents came to visit us in Amarillo last weekend. \u00a0I wanted to make something for breakfast Saturday morning, but not something sweet like muffins, but not a casserole either. \u00a0The solution? \u00a0A savory scone. This recipe is from Rebecca Rather&#8217;s Pastry Queen cookbook. \u00a0I have tried a lot of recipes from this cookbook with [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[10],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-a9","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/629"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=629"}],"version-history":[{"count":8,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/629\/revisions"}],"predecessor-version":[{"id":642,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/629\/revisions\/642"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}