I love blue cheese. And I love bacon (who doesn’t?). So when I saw this recipe for Bacon–Blue Cheese Scones in The Old Farmer’s Almanac Everyday Baking cookbook, I was sold!
I had visions of the ultimate breakfast sandwich dancing in my head.
I made these scones to bring on a summer vacation, and like other recipes I’ve made from Everyday Baking, it was well written, easy to follow, and simple to make! In fact, this recipe is so easy that it’s a little dangerous—I may be making these scones again and again!
While the scones were baking, the smells that were coming out of my oven were making me ravenous! No immediate gratification for me, though: This recipe makes exactly eight scones, which equals two breakfasts for four people (the exact quantity I was counting on for our trip). Once they were cooled, into the freezer they went. Torture, pure torture!
I’m happy to report that the wait was worth it. While on our trip, I defrosted the scones, divided them in half, and toasted them just slightly in the oven, melting cheese on one side. I then topped each one with scrambled eggs bacon (yes, more!) and arugula and—voilà!—I had one of the best breakfast sandwiches I’ve ever tasted. I brought ketchup and hot sauce to the table, but this combo of flavors was so perfect that it didn’t need a condiment, so both bottles went untouched. My mom and dad requested a repeat of this breakfast again on the morning of their 42nd wedding anniversary, it was that good!
Bacon–Blue Cheese Scones
From The Old Farmer’s Almanac Everyday Baking cookbook (page 10)
These savory scones are in the “Breakfast Treats” section of Everyday Baking, but they are also excellent for brunch or dinner, especially with hearty soups or stews. The dough is mixed in the food processor, and the trick is to use a light hand when pulsing the machine (do not overprocess). The scones have more “personality” if you use bigger pieces of bacon and blue cheese.
4 strips bacon, cut into 1-inch pieces
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/2 teaspoons sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) cold, unsalted butter, cut into 1/4-inch pieces
1/2 cup crumbled blue cheese
1 cup heavy cream
1 egg, lightly beaten, for glaze
Preheat the oven to 425°F. Lightly butter a baking sheet or line it with parchment paper. Set aside.
Fry the bacon pieces in a nonstick skillet until crisp. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Break into small-but-not-tiny pieces when it cools. Set aside.
Combine the flour, baking powder, sugar, and salt in a food processor. Pulse several times to mix. Remove the lid, scatter the butter over the flour mixture, and pulse three or four more times, cutting the butter into small pieces. Remove the lid again and add the bacon and blue cheese. Pulse, no more than three times, to mix. Remove the lid once more and pour the cream evenly over the mixture. Pulse two or three times, just until the mixture forms large, damp crumbs; it should not ball up.
Dump the crumbs onto a lightly floured surface. With lightly floured hands, gently pack the crumbs together, then pat and roll the dough into an 8-inch-diameter circle. (If the edge cracks, just pinch it together and smooth it out.) Cut the dough into eight equal wedges and place them, evenly spaced, on the baking sheet. Brush each wedge lightly with the egg. Bake on the center over rack for 18 minutes, until golden brown. Cool on a rack. Makes 8 scones.
Serving Ideas for Savory Scones
• For brunch, serve Bacon–Blue Cheese Scones with just about any hot egg dish, including omelets, or with breakfast meats such as ham and sausage.
• Bacon–Blue Cheese Scones stand nicely on their own, but a dab of apple jelly is the perfect counterpoint to the salty bacon and blue cheese profile.
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