Saturday, April 30, 2011

Bacon Cheddar Scones



About a week ago, I took my daughter to see a movie at what is the best movie theater in Austin, if not the world, The Alamo Draft House. They have great food, drinks and just an all around fantastic movie going experience. We saw Rio, by the way - highly recommended for kids and adults.

One of the treats of seeing an early movie on the weekend is you have access to their brunch menu, more specifically, the Bacon-Cheddar Scones. After having them last weekend, I was determined to find a recipe that would duplicate the heavenly-ness of the Alamo's and I think I found it.

Make it for the mom (or anyone you like) in your life this weekend and quickly become the favorite child.


Ingredients
  • 4 slices bacon, chopped
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 stick unsalted butter, cut into pieces
  • 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
  • 1/2 cup thinly sliced green onions
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup heavy cream, plus 2 tablespoons

Directions

Preheat the oven to 400 degrees F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes.
Remove with a slotted spoon and drain well on paper towels.

Into a large bowl, sift together the flour, baking powder, sugar, and salt.
Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork (i used a fork - super low tech), and work just until it starts to form lumps and come together. Add the bacon.
Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife.

Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

Eat and eat and eat them. I can't stop eating them.









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