Tuesday, 11 January 2011
One thing that I always do when I am frying bacon, is to fry extra. It just makes sense. If I am going to to the trouble and the mess . . . why not fry the whole pack instead of just a few slices.
The extra gets carefully wrapped and sealed in a zip lock bag and then frozen so that I have already cooked bacon to hand anytime I may need it. Why pay premium prices for already cooked bacon in the shops when you don't need to.
Cooked bacon is so handy to have in the freezer. Ready for sprinkling on salads, or casseroles . . . the perfect addition to grilled cheese on toast . . . chopped and sprinkled over pizzas . . . or chopped and stirred into these moreishly scrumptious savoury scones!!!
Crunchy on the outside and so soft and flakey on the insides . . . all buttery and stogged full of strong cheddar cheese and . . . lovely bacon. As we all know . . . everything tastes better with bacon! (Peanut butter, cheese, chocolate . . . even jam. Try it some time. You'll see I am right!)
These tasty scones are the perfect addition to a soup meal . . . or with a hearty stew. Great for breakfast . . . on their own or with an egg, scrambled or otherwise. Try making your own breakfast sandwich using these. Just fry an egg (or two) and sandwich them between one of these lovely scones, after having split and toasted it.
Oh man . . . sooooo good! Your husband will love you even more than he does now. I guarantee! They do say the secret way to a man's heart is through the stomach . . .
*Cheese and Bacon Scones*
Makes 15 to 20, depending on how big you cut them
Scrumdiddlyumpitiously savoury. Perfect with some sliced ham or cheese, or both. You can vary the spiciness of them by adjusting the amount of cayenne used.
16 ounces (1 pound) plain flour (about 3 1/2 cups)
1 level tsp bicarbonate of soda
1 level tsp of cayenne pepper (or to taste)
1 tsp salt
1 ounce of cold butter, cubed (2 TBS)
4 ouces bacon, grilled and finely chopped with a sharp knife, or
in the food processor
4 ounces strong cheddar cheese, grated (1 cup)
1 medium free range egg
375ml of sour milk or buttermilk (1 2/3 cup)
Preheat the oven to 220*C/425*F/ gas mark 7. Dust a large baking sheet lightly with flour. Set aside.
Sift the flour, soda, cayenne pepper and salt into a large bowl. Drop in the butter and then rub it in with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the bacon and cheese.
Whisk together the egg and milk.
Make a well in the centre of the dry ingredients and pour in the wet. Mix to a soft dough with your hand by running it around the bowl. Try not to knead it as this will develop the gluten which will toughen the scones. Dump the dough out onto a lightly floured surface. (The dough will be quite sticky) Pat out with floured hands until you get a square 3/4 inch thick. Using a pizza cutter, cut it into 15 to 20 squares. (Alternately you can cut them out with a sharp knife or a 2 inch round cutter) Place onto the floured baking sheet leaving about 2 inches between each.
Bake for 10 to 14 minutes until well risen and golden brown. Allow to cool on a wire rack.