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Mini Bacon Scones - Done!Today's mission was simple: make mini Bacon & Rosemary Scones. Sounds easy enough, and it should've been, but I managed to forget putting the bacon in (and had to do it after the dough was finished which, as it turns out, actually works just fine). Once I'd cut about half of the s:cones out I realised that I still hadn't put the rosemary in, so I ended up making pure-bacon scones.. I guess I'll just have to give it another go, some other time. Luckily they still turned out delicious. When I make them again, though, I'll try to increase the bacon flavour by incorporating the bacon fat from the frying pan. Not quite sure how I'd best go around that yet, hmm..

 

You'll need:

  • 100 grams of Bacon, fried until crisp and cut into small bits
  • 225g of Self-raising flour
  • 75g of Butter, at room temperature, cut into small-ish cubes (or any other shape that tickles your fancy)
  • 40g of Golden caster sugar
  • 1 Egg
  • 2tbsp Buttermilk
  • 1 pinch of Salt

Method:

This is well easy and shouldn't take more than ~25 minutes

  1. Set your oven to 220cMini Bacon Scone - mix
  2. Grab your flour and sift it (if you can be bothered - I didn't, and they still turned out fine..) into a large mixing bowl
  3. Add salt and butter, and rub the flour and butter together until fully combined. It should look like breadcrumbs when you're done, with no big lumps of butter kicking about
  4. Add your golden caster sugar and bacon bits to the mixture
  5. Beat together the egg and buttermilk in a Mini Bacon Scone - add liquidseparate bowl or jug
  6. Make a wee well in your flower/butter mixture and pour in your egg and buttercream mixture. Combine using a knife until it looks safe to use your hands without getting them all sticky. The dough should come off the sides of the bowl, but still be quite moist - or at least no dry.
  7. Roll the dough into a ball in your hands before placing on a lightly floured surface and roll it out with a rolling pin. Don't roll it out too thin, try to aim for about 2cm.Mini Bacon Scone - dough Once rolled out, cut out the scones with a round cutter (if, like me, you don't have one, a glass will do). The size cutter you use is basically how big the scones will be, as they grow in height but not width when you bake them. Oh, and don't twist the cutter, just press down.
  8. Place the scones on a lightly greased and floured baking tray, bake for 10-12 minutes or until golden brown.

Simples. Serve with butter, cheese, jam, or anything else yummy you can think of.

Mini Bacon Scone - CutMini Bacon Scone - Done

 

 

 

 

 

 

 

 

 




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Comments  

 
0 #2 Mr.Bacon 2011-08-12 12:25
Quoting Amy:
To add the bacon fat to the scones I would just add it in at the stage you rub the butter in I would think... and perhaps I would add less butter to compensate. If you were worried about the fat being melted when you rubbed it in you could let the fat solidify before adding it for a better texture. Let me know if you try it; these sound very tasty. Particularly if there were rosemary next time!


Ahh yeah, good shout - will definitely add the solidified fat next time, ta. :) I won't just tell you, I'll invite you around for one! :)
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+1 #1 Amy 2011-08-11 16:04
To add the bacon fat to the scones I would just add it in at the stage you rub the butter in I would think... and perhaps I would add less butter to compensate. If you were worried about the fat being melted when you rubbed it in you could let the fat solidify before adding it for a better texture. Let me know if you try it; these sound very tasty. Particularly if there were rosemary next time!
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