Tuesday, July 7, 2009

Bacon and Cheese Scones

These scones are perfect for a "girl" lunch with a salad on the side (as seen here when my best friend Kim comes over for "girl time"). They also make a great breakfast scone with fresh fruit on the side.

You can change up the meats to chunks of ham, or smoked turkey, and change up the cheese to swiss or any other cheese that you prefer. They are tasty, flaky, a tiny bit spicy and just plain yummy!

I like to bake this on my preheated Pampered Chef stone atop a sheet of parchment paper, but you can use a cookie sheet.

2 cups flour (I prefer Whole White Wheat by King Arthur)
1 tbsp. Baking Powder
2 tsp. Sugar
1/4 tsp. Salt
1/4 tsp. ground cayenne pepper
3 tbsp. cold butter
3/4-1 cup shredded cheese (I use fiesta mix cheese because that's usually what I have)
1 pkg. bacon (try Applegate Farms with no nitrates) cut all the white fat off, cook and crumble
3/4 cup fat-free buttermilk (1 tbsp. lemon juice + skim milk to = 3/4 cup)
1 large egg

Heat oven to 400. Whisk together flour, baking powder, sugar, salt and cayenne in a large bowl. Cut in butter with a pastry blender or your fingers, leaving pea size chunks for best flakiness. Stir in the cheese and bacon. In a small bowl combine milk and egg with whisk; add to flour mixture, stir just until moist.
Turn it onto the parchment paper and with water dampened hands, form it into an 8-inch disk.
Slice it 3/4 of the way through into 8 wedges.
Slide parchment onto preheated stone (or form this on a lightly buttered cookie sheet). Bake 20 minutes or until lightly browned.

Enjoy! Now go get cookin!

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