Friday, January 27, 2012

Smoking Gun Scones

The so called "smoking gun" predicament is definitely one that you cannot talk your way out of.  You have been caught red handed.  The child's answer when they are caught is usually "I do not know how it happened" or the other method is just to start crying because there is no way out.  I think the funniest response from an adult being caught was them simply stating  "it is what it is"!

Anyhow, I did not get into a predicament when making these, but I did include some very smoky tasting ingredients. I would say that the bacon, smoked gouda and smoked paprika definitely changes the standard thought as to what a scone is.  My first thought is that they are sweet and should be served at tea or breakfast.  However, my second thought was that I needed to come up with a savory scone!

The gouda does give these scones a wonderful texture as well as flavor.   Also, just because this does have bacon in it, do not restrict them to breakfast.  I paired these with soup for dinner last night and they quickly disappeared.  Yes, I know the picture I took does not show much bacon, but it is in there!

Smoking Gun Scones
by flourtrader

1 cup crumbled cooked bacon (about 8-10 cooked slices)
1 1/2 cups shredded smoked gouda
1 tsp paprika
2 eggs (lightly beaten with a fork)
egg wash (2 eggs whites beaten with 2 tsp water)
1 cup of milk
3 cups flour
1/2 cup or 1 stick of cold butter, cubed
4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Sift together flour, salt, paprika, baking soda and baking powder in a medium size bowl.  Then, use a pastry cutter and cut in butter until it becomes coarse crumbs. Then sprinkle in 3/4 cup of the gouda and all of the bacon pieces. You do not want clumps of bacon nor clumps of cheese so take care when sprinkling.  Then using a wooden spoon to stir in until all is evenly distributed.

Make a well in the center of the batter and add eggs and milk.  Mix with a wooden spoon until no dry streaks remain.  To dough will be sticky and shaggy at this point.  Lay a piece of waxed paper on a flat surface and sprinkle with flour.  Take dough out and knead, adding flour until dough is no longer sticky.  Knead process should be done quickly, about 10-15 seconds.

Shape the dough into a 2 disks, about one inch in height. Then cut disks into 4-6 pieces, like cutting a pie.  Place the pieces on baking sheet.  Bake for about 6 minutes and remove from oven.

Brush tops of scones with egg wash and then sprinkle on the remaining cheese.  Press slightly to make sure cheese adheres to scone.  Place back in oven and cook for an additional 6-12 minutes.  Scones are done when the edges and bottom are golden brown..