As you may, or may not, know.. it’s National Quiche Lorraine Day! I thought it’d be fun to try a quiche recipe, but lacked the eggs to do so. Thankfully, before I gave up on Quiche Lorraine Day all together, I happened upon this recipe for scones, and am I ever glad! I’ve admittedly never made, nor eaten, scones before but I have a feeling they’re going to become a new regular on my menu. Sort of a glorified biscuit, these scones were flavorful and smelled absolutely amazing. I had a difficult time resisting the urge to open the oven, pluck one off the baking sheet, and gobble it away.
For the scones:
2 cups + 1 teaspoon all-purpose flour, divided
1 tablespoon baking powder
Dash cumin & garlic powder
1 teaspoon each salt & pepper
8 tablespoons cold butter, diced
1/2 cup half-and-half
4 ounces swiss cheese, diced
3 green onions, thinly sliced
8 strips bacon, cooked and crumbles
egg wash (1 egg beaten with 1 teaspoon water)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Prepare the bacon, onion and cheese. Toss these ingredients together with 1 teaspoon flour; set aside. In a medium sized bowl, combine the flour, baking powder, cumin, garlic, salt and pepper. Cut in the butter with a pastry blender or two knives until the butter is pea-size.
With a fork, lightly beat the eggs and half-and-half and add to the flour mixture. Add the bacon, onion and cheese mixture. Using a wooden spoon, fold mixture until it begins to come together.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough to ¾ to 1-inch thick and cut using 2-inch biscuit cutter or cut into squares or triangles. Place the scones on the prepared baking sheet. Brush the tops of the scones with the egg wash.
Bake for approximately 20 minutes, or until golden brown.
As I said, these scones were delicious! If you’re unsure how to cut butter into flour, here’s a nice tutorial. Best served warm and straight from the oven, scones make a wonderful breakfast or tea-time snack. They can also easily be reheated under the broiler or microwaved covered with a damp paper towel to ensure they don’t become too dry. I found this recipe at BrownEyedBaker.