Raspberry and Bacon Cheese Scones

Raspberry and Bacon Cheese Scones

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Today is a two-for-one recipe! We’re making raspberry and bacon cheese scones!

I love a good scone, hubby and I both are biscuit lovers, but scones to me takes them to the next level and of course I love making them with fruit (especially berries). I also found a recipe from Emeril Lagasse for bacon cheddar scones and you know you can’t lose with that combination. 

Scones are not too heavy for a breakfast snack in the mornings. It doesn’t make me want to nap and gives me just enough energy to work especially on Monday mornings. So let’s get to each recipe!

Raspberry Scones

Ingredients:

  • 2 c. all-purpose flour
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. butter
  • 1 c. fresh raspberries
  • 1 egg
  • 2/3 c. light cream

Preparation:

  1. In a bowl mix flour, sugar, baking powder and salt, mix the butter nicely till the mixture becomes coarse. 
  2. Gently add the raspberries. In a separate bowl beat the egg lightly. then take out 1 tablespoon of egg and keep aside. 
  3. To the remaining egg, add milk and mix, then add this mixture to the dry ingredients and stir till the entire mixture gets evenly mixed and resembles dough. 
  4. Gather into a ball and turn out on a floured surface. Pat gently into a round no less than 3/4 inch thick and cut in 8 pie shape wedges. 
  5. Place them on an ungreased cookie sheet and brush with the reserved egg and bake the scones at 425 degrees F for 12 ­to 15 minutes or until a golden brown. Serve hot with butter and whipped cream.

Raspberry and Bacon Cheese Scones

Bacon Cheese Scones

by Emeril Lagasse

Ingredients:

  • 4 slices bacon, chopped
  • 3 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tbsp. sugar
  • 1-1/2 teaspoons salt
  • 1 stick unsalted butter, cut into pieces 6 ounces
  • sharp cheddar cheese, grated (about 1-1/2 cups)
  • 1/2 c. thinly sliced green onions
  • 1/2 tsp. freshly ground black pepper
  • 1 c. heavy cream, plus 2 tablespoons

Preparation:

  1. Preheat the oven to 400 degrees F. In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. 
  2. Into a large bowl, sift together the flour, baking powder, sugar, and salt. 
  3. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. 
  4. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork. 
  5. Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. 
  6. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. 
  7. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet.
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Kim McDougal

Kim is the founder and creator of Growing Up in Grace. By day, she's the Director of Interactive Communications for the Hispanic chamber located in Jax, FL. Kim also owns "Kim's Studio Art" where she creates and sells Wall Art Printables and "Kim's Handcrafted Cards" on eBay where she creates and sells handmade greeting cards.