Saturday, May 1, 2010
Don't these scones look mouth-watering and delicious? What's not to love about a flaky crust, melting swiss cheese, and salty bacon. I had a desire to bake scones one weekend so I started searching for a new recipe to try. I originally started out looking for a sweet, fruit type scone but once I came across these I knew I had picked my winner. I had never made a savory scone before and these were a great introduction.
They were easy to make, easy to clean up, didn't require a mixer and tasted fabulous. The only drawback is that it did take a bit of prep to cook the bacon, cube the cheese, and slice the green onions but that was so worth it for the result. I will definitely make these again. Enjoy!
Quiche Lorraine Scones
Source: Brown Eyed Baker
4 ounces swiss cheese, cubed
3 green onions, thinly sliced
7 strips of bacon, cooked and crumbled
2 cups + 1 teaspoon all purpose flour, divided
1 tablespoon baking powder
pinch cayenne pepper
1 teaspoon salt
8 tablespoons cold butter, diced
1/2 cup half-and-half
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 cheese, onions, and bacon. Toss these ingredients together with one teaspoon flour; set aside.
In a medium sized bowl, combine the flour, baking powder, cayenne pepper, nutmeg, and salt. Cut in the butter with a pastry blender or two knives until the butter is pea-size. With a fork, lightly beat the half-and-half and eggs 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 3/4 to 1-inch thick and cut using 3-inch biscuit cutter (for large scones) or cut into square 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.