Twice Peppered Bacon And Buttermilk Scones With Gouda Recipes

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TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA



Twice-Peppered Bacon and Buttermilk Scones with Gouda image

Gold Medal® Flour Recipe Contest 2010!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 11

3 cups Gold Medal™ all-purpose flour
1 tablespoon baking powder
2 teaspoons freshly ground black pepper
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup cold unsalted butter or regular butter, cut into small pieces
6 oz Gouda cheese, shredded (1 1/2 cups)
1/4 cup cooked real bacon pieces
1 shallot, finely chopped
1 cup buttermilk
1 egg

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray, or grease with shortening. In large bowl, mix flour, baking powder, black pepper, salt and red pepper. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in cheese, bacon and shallot.
  • In small bowl, beat buttermilk and egg with fork or whisk. Reserve 1 tablespoon of the buttermilk mixture. Stir remaining buttermilk mixture into crumb mixture; mix with floured hands until dough forms a ball. For tender scones, handle dough as little as possible.
  • Place dough on lightly floured surface. Pat dough into 8-inch round; cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush with reserved buttermilk mixture.
  • Bake 15 to 18 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 85 mg, Fat 3, Fiber 1 g, Protein 13 g, SaturatedFat 12 g, ServingSize 1 Scone, Sodium 750 mg, Sugar 2 g, TransFat 1/2 g

CHEDDAR AND BACON BUTTERMILK SCONES



Cheddar and Bacon Buttermilk Scones image

These are a savoury version of an English favourite. They are wonderful served slightly warm, split in half and spread with butter.

Provided by SugaredAlmond

Categories     Scones

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

6 ounces self-raising flour
1/4 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
1 ounce butter
1 1/2 teaspoons fresh chives, chopped
1 large egg, beaten
4 ounces smoked bacon
4 ounces sharp cheddar cheese, grated
3 tablespoons buttermilk
2 tablespoons milk

Steps:

  • Preheat oven to 220°C.
  • Grill the bacon until starting to crisp. Cool and chop into small dice.
  • Sift the flour into a mixing bowl along with the mustard powder, baking powder and cayenne.
  • Using your hands rub the butter into the mixture until it's fully blended and it looks like fine breadcrumbs.
  • Stir in the bacon, 3 /4 of the cheddar and chives.
  • Mix the beaten egg with the buttermilk. Stir into the flour mixture until it's formed a smooth dough, but go lightly, otherwise the scones will be very heavy.
  • Roll out the dough on a lightly floured surface to 1 inch thickness. Cut into 6 circles with a 2 1/2 inch cutter.
  • Place scones on a greased baking sheet. Brush with milk and sprinkle over remaining cheddar.
  • Bake for 15 - 20 minutes.

Nutrition Facts : Calories 331.8, Fat 19.4, SaturatedFat 9.5, Cholesterol 82.8, Sodium 985.4, Carbohydrate 22.3, Fiber 0.8, Sugar 0.6, Protein 16.1

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