|Savory, salty, cheesy goodness
(you'll need a scale for this):
8 1/2 ounces flour
1/2 tsp salt
1 Tbl baking powder
2 1/4 ounces frozen butter, grated
3/4 ounce shortening
3 ounces extra sharp cheddar cheese, grated
1 ounce finely diced red onion
5 slices bacon, cooked crisp and diced
2 eggs, beaten
1/3 cup milk
Preheat oven to 375 degrees.
Whisk together flour, salt, and baking powder in large bowl. Add grated butter and shortening, cut into dry ingredients, leaving pea size pieces. Toss in cheese, onion, and bacon.
In small bowl, combine eggs and milk. Add to dry ingredients - use a rubber spatula to gently work mixture until mostly combined (there will be some dry flour left in the bowl).
Turn out onto lightly floured surface and gently bring together into roughly a 3 x 10 inch rectangle. Cut into 4 squares then into triangles for a total of 8 scones.
Place on parchment lined half sheet pan, leaving at least an inch between each.
Bake for 25 minutes and remove to rack to cool slightly. Serve warm.
You want 3 ounces total of cold fat - I like the combination of butter and shortening as I think it makes a tender scone.
Don't overwork the dough at any stage else it'll get tough.
These really came out great. The cheese melted at the edges to form a salty crust and the onion was just a hint of flavor, not overpowering at all.
|Light interior texture with crispy cheese outside