Salty and Sweet!
So maybe you’ve had scones before and thought, “Well, these are dry as sawdust, good thing I have my coffee to wash them down.” Those are the worst kinds of scones, so I have developed a recipe which delivers a moist and fluffy scone every time. The secret is sour cream as the main wet ingredient.
When I was travelling around the Texas Hill Country, while taking a class, we stopped in Fredericksburg and I had my first bacon and cheddar scone. They were so amazing! I mean, who doesn’t like bacon? NO ONE, that’s who! Then, I was watching Chef Anne Burrell yesterday on T.V and she made an amazing looking scone recipe… so I decided I needed to try to recreate the bacon and cheddar deliciousness. I wanted to add a touch of sweetness though so I made a maple glaze to drizzle on the top!
This recipe is super easy and a great blend of salty and sweet. Try it… PLEASE, you’ll look so sophisticated and inventive!
Preheat your oven to 400 degrees
Line one cookie tray with foil and line another with parchment paper
– 6 slices of bacon
– 2 cups all-purpose flour
– ⅓ cup of sugar
– 1 teaspoon of baking powder
– ¼ teaspoon of baking soda
– ½ teaspoon of salt
– 8 tablespoons unsalted butter, frozen
– ½ cup sour cream
– 1 large egg
– 1 cup of shredded sharp cheddar cheese
– ½ cup of heavy cream
– ¼ cup of maple syrup
– 1 cup of powdered sugar
Lay the bacon on the foiled sheet tray and throw into the oven! Cook for about 15 minutes or until crispy. Then, chop up the slices into small pieces.
In a bowl, mix flour, sugar, baking powder, baking soda and salt. Add bacon pieces and cheese. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
In a small bowl, whisk sour cream and egg until smooth and fully combined.
Stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (This will help incorporate all of the flour and may take a little time)
Place the dough on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. (Optional: sprinkle on a little extra cheese). Use a knife to cut into 8 large triangles or more small triangles. Place on the cookie sheet with parchment paper, about 1 inch apart. Bake for about 15 to 17 minutes. Let it cool for a bit and GLAZE THOSE TRAINGLES! This is how you make the glaze:
This is how you make the glaze: Combine heavy cream and maple syrup in a bowl with a whisk. Add the powdered sugar slowly while whisking! THAT’S IT!
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