Applewood Smoked Bacon & Cotswold Scones
What is it about the holidays that makes all the work you’ve put into eating healthy all year suddenly disappear? I suppose we all deserve to splurge occasionally, and enjoy the foods put in front of us that look inviting.
Every time I go to a bakery I see muffins, & scones, along with a myriad of other delectable goodies. I rarely, if ever indulge, since I know once I start, it’s challenging to stop. However, when I was at the market the other day and saw those thick strips of Applewood Smoked Bacon, all I could think of was a good ole’ fashion breakfast.
After bringing home the bacon my mind thought of all the tasty dishes I could create with it, and decided on those scones that I forbid myself to indulge in. Since I had an entire fresh wedge of Cotswold in the refrigerator, it seemed like the perfect marriage for my scones.
If you’re not familiar with Cotswold cheese it’s a variation of Double Gloucester, that’s been supplemented with chopped onions and chives giving it that extra bite. Cotswold is a whole milk cheese originating in Gloucestershire County of England. The color ranges from golden yellow to orange, is firm, similar to cheddar, but not as hard. The taste is creamy, buttery, sweet and mild, yet full-flavored like cheddar.
Of course if you can’t find Cotswold or prefer not to use it in this recipe, simply sub out plain sharp cheddar, and if desired, add in scallions or chives . Once you review the recipe you may even want to create your own variation to suit your palate.
I think these scones taste best straight from the oven with my Tomato Jam. However, they also taste great plain, with butter, or whatever jams or curd you have on hand. If you prefer making these ahead of time they can quickly be zapped in the microwave to heat up, or savored at room temperature.
Whether making the Applewood Smoked Bacon & Cotswold Scones for guests this holiday weekend or for your own family, they will disappear quickly, so be sure to save one for yourself before they’re all gone!
Applewood Smoke Bacon & Cotswold Scones
Comfort food at its best!
- 3 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 teaspoon salt
- 2 teaspoons fresh ground black pepper
- 1⁄2 cup chilled unsalted butter, cut into small cubes
- 1 1⁄2 cups grated (.50 lbs) Cotswold or (sharp cheddar cheese with 4 green onions, thinly sliced)
- 10 slices applewood smoked bacon, cooked and chopped into 1-inch pieces
- 3⁄4 - 1 1⁄2 cup buttermilk
- 1 large egg
- 2 Tbsp. water
- Preheat oven to 400°F.
- Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper in a large bowl on low speed.
- With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas.
- Add the grated cheese; mix just until blended. (Or by hand: in a large bowl, stir together flour, baking powder, salt and pepper. Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas. Stir in cheese).
- Add the bacon and 3/4 cup buttermilk to the flour and cheese mixture. If not using Cotswold add-in green onions.
- Mix by hand just until the ingredients are incorporated.
- If dough is too dry to hold together, use remaining buttermilk, adding one tablespoon at a time, until dough is pliable and can be formed into a ball.
- Stir as lightly and as little as possible to ensure a light-textured scone.
- Remove dough from bowl and place on a lightly floured flat surface.
- Pat the dough into a ball.
- Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick.
- Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
- Whisk the egg and water in a small mixing bowl.
- Brush each wedge with the egg wash.
- Place scones on an ungreased baking sheet; bake 18-20 minutes,or until golden brown and no longer sticky in the middle.
- Serve warm.
Slightly adapted from the Pastry Queen - Rebecca Rather