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!
- 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
- In a bowl mix flour, sugar, baking powder and salt, mix the butter nicely till the mixture becomes coarse.
- Gently add the raspberries. In a separate bowl beat the egg lightly. then take out 1 tablespoon of egg and keep aside.
- 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.
- 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.
- 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.
Bacon Cheese Scones
by Emeril Lagasse
- 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
- 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.
- Into a large bowl, sift together the flour, baking powder, sugar, and salt.
- 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.
- Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
- 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.
- Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge.
- 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.