Bacon Cheddar Scones

Fortunately, I never promised that the recipes here would be healthy - just tested and delicious!  My family (at least the males) are bacon eaters, so when I see a new recipe with bacon I have to try it.  This recipe was tested by my bacon aficionados and found to be excellent!
(print this recipe)


Bacon and Cheddar Scones

 Ingredients

• 3 cups flour, plus more for work surface
• 1 teaspoon salt
• 1 tablespoon cracked black pepper
• 1/2 cup cold butter
• 1 1/2 cups grated sharp Cheddar cheese
• 4 green onions, thinly sliced
• 10 slices bacon, cooked crisp and crumbled
• 1 1/4 cups buttermilk
• 1 large egg, for egg wash
• 1 tablespoon coarse sea salt or kosher salt

 Preheat oven to 425.

Mix flour, salt, and pepper in a large bowl. With a large grater, grate the butter into the flour. Mix the butter into the flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough.

Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper.

In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter.

Serves 6  

Parmesan Thyme Crackers

These crackers are like a delicious savory shortbread - perfect with a glass of wine before dinner, or served with luncheon salads.  They can be made ahead of time and frozen for up to 6 months. Defrost overnight in the fridge before slicing and baking. They also last for several days after they are baked if you keep them in an airtight container.

(print this recipe)

1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces (about 1 cup) freshly grated Parmesan cheese
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 cup all purpose flour

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute.  with the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes or up to 4 days.
Meanwhile, preheat the oven to 350 degrees.  Cut the log into 3/8-inch rounds with a sharp knife and place them on a sheet pan lined with parchment paper.  Bake for 22 minutes, until very lightly browned.  Rotate the pan once during baking.  Cool and serve at room temperaure (if they are too warm they taste kind of gummy - they crisp up and have the texture of shorbread once they are cool).

Makes 24