This scone is like breakfast in the palm of your hand. The only thing missing is some scrambled eggs on the side. I guess that is what your other hand is for.
Reprinted with permission from Butter Baked Goods by Rosie Daykin. Published by Appetite by Random House Canada.
|8 slices bacon||2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes|
|5 cups all-purpose flour||2 1/2 cups grated sharp cheddar cheese|
|1/3 cup granulated sugar||1 3/4 cups buttermilk|
|3 tablespoons baking powder||1 large egg|
|1/4 teaspoon salt||2 tablespoons cold water|
|1 1/2 cups butter, chilled and cut into 1-inch cubes|
Preheat the oven to 400°F.
Place the bacon on the unlined cookie sheet and bake in the preheated oven for about 5 minutes. Remove from the oven, turn the bacon over and bake for another 5 to 7 minutes. Remove from the oven again and transfer the bacon to paper towel to cool. Pour the excess fat from the cookie sheet into a bowl and set aside (it should be about 2 tablespoons). When the bacon is cool, cut into 1⁄2 -inch pieces.
In a stand mixer fitted with a paddle attachment, quickly mix the flour, sugar, baking powder and salt on low speed to blend. Add the butter cubes and mix until large crumbs form. Add the apple, bacon and 1 1⁄2 cups of the cheddar cheese and mix to incorporate evenly.
Add the buttermilk to the reserved bacon fat and stir to blend. Add to the dry ingredients and mix until almost combined.
Turn the dough out onto a lightly floured work surface and roll out to about 1 inch thick (for tips on rolling dough see page 193). Use the circular cutter to cut out 10 circles and place them on the prepared cookie sheet about 1 1⁄2 inches apart.
In a small bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to gently coat the top of each scone with the wash. Sprinkle with the remaining 1 cup of cheddar cheese.
Bake in the preheated oven for 20 to 25 minutes or until golden brown. A wooden skewer inserted into the center should come out clean.
Remove from the oven and serve warm.
These scones are best eaten warm, straight out of the oven, but they are almost as delicious the next day split open and toasted.
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