Not too long ago, I mentioned that I was on a scone baking kick. This was due to a rather fantastic idea from my incredible husband. He brought to my attention that when I try a new recipe for the first time and it doesn’t come out as perfectly as planned, that it is often a while before I return to the recipe to try it again. This is partially because I am a perfectionist and don’t enjoy revisiting past mistakes. Yes, that’s right. I said it. Mistakes. This is progress. But it is also in part because I have a trillion (excuse my exaggeration) fantastic cooking blogs that I enjoy reading and in the back of my mind have a long list of recipes I would also like to try. So why bother giving a mediocre one another try, right?
This is where the-man-who-owns-my-heart’s idea comes into play. He thought it would be wise to take a recipe of a food that I enjoy and make it once a week until I have perfected it before moving on. That way there will always be a go-to recipe that I know works and we will enjoy.
Yes. He is very wise, indeed.
So, for the last month, I have been on a scone perfecting bonanza if you will. My goal was to create a base recipe that would be perfect for inserting any kind of “flavor” that I desire and that can change with the seasons. The first week was white chocolate and raspberry, then dark chocolate, cherry and rosemary. And finally, the scone of my husband’s delight: bacon and dark chocolate. It is good. It is tasty. And it is actually an easy recipe that will leave your tummy singing you songs of praise.
I dare you to make some this weekend. :)
Bacon and Chocolate Scones- adapted from Vanilla Garlic
Ingredients: (this is your base)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons sugar
- 1/4 cup milk
- 1/4 cup half & half + 2 tablespoons for glazing
- 1 egg
- 1/2 teaspoon vanilla extract
Flavoring: (feel free to improvise)
- 1 small package applewood bacon- cooked and chopped into small pieces. Reserve 2 tablespoons of the bacon grease. Add 1 tablespoon to your dough and the other with the half and half that you will use as a glaze.
- 3 oz Ghiradelli’s 60% cocoa bar- semi finely chopped
1. Preheat oven to 425F. Start cooking your bacon in a frying pan over medium heat. Don’t cook it too crispy because it will continue to cook slightly in the oven. Reserve two tablespoons of grease.
2. In a large bowl sift together the flour, baking powder, sugar and salt. Using your hands, rub the butter into the flour mixture until it looks like coarse meal.
3. Stir together the milk, half-and-half, vanilla extract, one tablespoon bacon grease and egg in a bowl. Add to flour mixture and stir gently to combine. The dough will be very sticky. Add a little more flour if necessary. Using your hands squeeze the dough together into a rough mass. Turn out onto a floured countertop and knead a few times to bring it together. Add half of your chocolate and bacon. Knead a few more times and then add the rest. Roll into a large mound. Flatten and then cut into wedges like pizza slices. I really enjoy using either a sharp chefs knife or a pizza cutter for this.
3. Place wedges onto parchment lined baking sheet. Brush with extra half-and-half and bacon grease. Bake for 10-14 minutes, or until pale golden. Cool on wire rack and serve warm or at room temperature. Store in an air tight container for up to four days.
4. Let your tummy thank you.
Makes 8 large scones or 16 bite-sized scones.