Cheddar Sage Scones Recipes
SAGE, BACON AND CHEDDAR SCONES
I wanted to try using the fresh sage that has been growing in my garden for 6 years and has never been used when I came across an interesting biscuit recipe in my files clipped from Gourmet magazine's Feb 1997 issue. I prefer scones so I adapted the recipe. I served these with our Canadian Thanksgiving dinner and they were a big hit. My picky eater son asked me to make them again which really surprised me since I thought the sage would scare him off. You must use fresh sage for these. Dried just won't give the same result. Prep time is my estimate.
Provided by teapotter
Categories Scones
Time 42m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 F and grease or line with parchment a large baking sheet.
- Into a large bowl sift flour, baking powder, baking soda, sugar and salt.
- Cut in butter until it resembles meal.
- Stir in sage, bacon and cheddar until well distributed.
- Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
- Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl).
- Divide dough into 3 approximately equal parts.
- Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
- With a sharp knife cut into 6 to 8 wedges.
- Place scones about 1 inch apart on prepared pan.
- Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
- Bake for about 10 to 12 minutes or until done and golden.
Nutrition Facts : Calories 220.8, Fat 11, SaturatedFat 6.5, Cholesterol 49.6, Sodium 420.6, Carbohydrate 23.2, Fiber 0.8, Sugar 1.7, Protein 7
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