Crumb on Parchment: Oh, Those Savory Scones (Recipe)
|Bacon, date, and blue cheese scones|
I haven't seen my sweetheart -- the bacon, date, and blue cheese scones -- in a while. Thus, here's a recipe adaptation of a savory scone to inspire kitchen action at home. Enjoy!
Date, Bacon, and Blue Cheese Scones
Recipe adapted from Michelle Bernstein and Alejandro Ortiz, Crumb on Parchment
Yield: 16 scones
(Note: This really bakes a dozen. If you cut a five-inch wheel into eight slices, you will end up with some seriously skinny scones. Begin by cutting the circle in half; then divide each side into three segments -- see picture below.)
2¼ cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3½ tablespoons granulated sugar
1½ sticks unsalted butter, chilled and cut into small cubes
2 eggs, divided
1 egg yolk
1 teaspoon vanilla extract
½ cup heavy cream
½ cup buttermilk
2 cups pitted, quartered Bing cherries
2 tablespoons water
My ingredient changes:
2 cups dried, pitted dates, chopped
4 slices thick-cut bacon, chopped and cooked until the fat has rendered and the edges are crisp (Fresh Market is now selling Nueske's bacon by the pound -- run, don't walk.)
Reduce sugar to 3 tablespoons
Eliminate the vanilla
1. In a large bowl, sift together the flour, salt, baking powder, and sugar. Cut the butter into the dry mixture with a pastry cutter or incorporate with your fingers until the butter pieces are pea-size.
2. In another large bowl, whisk together 1 egg, the egg yolk,
vanilla, heavy cream, and buttermilk. Use a large spatula to fold the wet ingredients into the dry just until a dough begins to form. Fold in the cooked, chopped bacon and dates cherries and form the dough into two 5-inch rounds, wrapping each tightly in plastic wrap. Refrigerate for 1 hour.
4. Transfer the scones to a cooling rack and serve warm or at room temperature.
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