Sunday, August 1, 2010

Cheddar and Sausage Scones

We have been trying to stay on more of a budget recently,  so when I woke up on Saturday morning I searched the house for all of the ingredients to this scone recipe that I have had tagged from Cook Like a Champion. I have been thinking about making this recently, so I was pleasantly surprised to see that I could make a variation of this. I had no green onion, bacon or buttermilk, so I used sausage and a sub for buttermilk (add 1 tbsp lemon juice to a measuring cup, fill with milk until it reaches 1 cup. Let sit for 5-10 minutes before using). They came out really good, although next time I will make them a little bit thicker. I will definitely make these again, especially since you can make these so many different ways. 

Cheddar and  Sausage Scones (from Cook Like a Champion)

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/2 cup chilled butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced (optional)
10 slices bacon, cooked and crumbled (I used sausage, cooked and drained on a paper towel)
3/4 to 1 1/2 cups buttermilk (see my substitution above)
1 large egg
2 tbsp water

Preheat oven to 400°.  Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper on low speed.

With the mixer running, gradually add the cubes of butter and continue mixing until the mixture is crumbly and the butter is in pea-sized pieces.  Add the grated cheese and mix until just blended. (This can also be done by hand by stirring the dry ingredients together and then cutting in the butter using a pastry blender or two knives.)

Add the green onions, bacon and 3/4 cup buttermilk to the flour mixture.  Mix by hand until all the ingredients are incorporated, being careful not to overwork the dough.  If the dough is too dry to hold together, add more buttermilk, 1 tablespoon at a time, until the dough is pliable and can be formed into a ball. 

Transfer the dough to a lightly floured surface.  Using a well floured rolling pin, flatten the dough into an 8-10 inch circle about 1/2 inch thick.  Cut the dough into 8-10 wedges, depending on the size you prefer.  I found a pizza cutter to work the best for getting evenly sized wedges.

Whisk the egg and water in a small bowl to combine.  Brush each wedge with egg wash and transfer to a Silpat-lined baking sheet.  Bake for 18-20 minutes, until golden brown and no longer sticky in the middle.
-To freeze: Allow to cool completely.  Store in an airtight freezer bag.  Reheat in microwave for about two minutes on half power, or reheat in the oven at 400° for about 8 minutes.

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