We heard one of our buddies, K, over at Romping and Rolling in the Rockies is in a tough fight with one of the worst dragons of all…cancer. We know about dragons hereThey can be sneaky, mean and hard to fight. But, let me tell you, K, I’ll add my paws to your Pillar of StrengthI’m cleaning off my armor and ready to join the army to help you fight that nasty dragon!
Do you like bacon? You’d better believe I do and Mom was cooking some the other day. I was standing by for some pieces that just might happen to fall on the floor.So, what was Mom making this time? Well, she has this new cookbook her daughter, mother of Poppy, wrote. You can read about her and this book here or here.
But back to the bacon…really, Mom? My mouth is watering..is this something I can eat? Maybe a bite, please, please, please? A bite’s OK with me….bring it on!
Patience, Sage. Patience? What’s that?
So what’re you going to do next, Mom?
(Mom didn’t have a small biscuit cutter, but an apéritif glass worked well.) Then what, Mom?
Well, I put the cut out pieces on a parchment lined sheet and put them in the oven.
YUMMMMMMMMM. That was sooooooooo good. I’m in bacon heaven!
Bite-Size Bacon and Cheese Scones3 thick slices applewood-smoked bacon 2 cups (10 oz/315 g) all-purpose flour 2 tsp. baking powder 1 cup (4 oz/125 g) grated Asiago or Gruyère cheese Pinch of kosher slat 1/2 tsp. freshly ground pepper 1/2 cup (4 oz/125 g) cold unsalted butter, cut into chunks 1 large egg 3/4 cup (6 fl oz/180 ml) heavy cream or whole milk
Position a rack in the middle of the oven and preheat to 400 F (200 C). Line a rimmed baking sheet with parchment paper.
In a frying pan, fry the bacon over medium-low heat until lightly crisp, about 5 minutes. Transfer to a cutting board and finely chop the bacon.
In a food processor, combine the flour, baking powder, cheese, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal. In a small bowl, whisk together the egg and cream (I used 2% milk) until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.
Dump the dough onto a lightly floured work surface. Knead in the bacon and then bring the dough together into a ball. Using a floured rolling-pin, roll out the dough to 1/2 inch (12 mm) thick. Using a 1 1/2-inch (4-cm) biscuit cutter, cut out as many scones as you can. Gather the scraps of dough, roll out, and cut out more scones.
Space the scones evenly on the prepared baking sheet. Bake until the scones are golden, about 12 minutes. Remove from the pan and let cool slightly on a wire rack before serving.
(recipe from Home Baked Cooking by Kim Laidlaw)
Pee Ess: Mom said to tell you they were a HUGE hit at her brunch! If you’d like to order this book, you can do it here. Let me tell you, if you like to bake, this is the book for you! Me? I’ll take some more bacon, please…..