Thursday, November 11, 2010
Some days, my kids will have home-baked treats for breakfast. It can be scones, muffins, or quick breads. Well, remember the Cream Scones With Chocolate recipe I posted earlier? The cream and flour ratio in that recipe worked so well it prompted me to tweak the recipe a little and bake this lovely Cheddar Scones. I added some chopped scallions, cheddar cheese, and bacon into the scones. They turned out great - cheesy, savory, moist inside, and crusty outside! Kids love it!
2 Cups All-Purpose Flour
2 tsp Sugar
2 ½ tsp Baking Powder
½ tsp Sea Salt
120 g Cheddar Cheese, grated (I used Applewood & Sharp Cheddar)
6 Strips Bacon, cooked, and crumbled
2 Scallions, chopped
1 ¼ Cups (300 ml) Heavy or Whipping Cream
2 Tbsp Heavy Cream or Whipping Cream
With the rack in the middle position, preheat the oven to 425˚F (220˚C). Line a cookie sheet with 2 layer of parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the cheese, bacon, and scallions. Then make a well in the center and pour in the cream into it.
Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.
On a lightly floured surface, pat the dough into an 8-½ inch round about ¾ inches thick. Cut into 12 wedges. Arrange the wedges on the baking sheet, leaving space between each one. Brush the tops with cream and bake until golden brown, 16 to 18 minutes. Let cool on a rack, and serve warm or at room temperature.
Makes 12 Scones