Subscribe to Ed's TableSep. 12, 2009 at 7:07pm
In My Garden: Everybody must get scones
I felt like baking today; here's a batch of blue-cheese-bacon-grape scones
Posted by Ed Murrieta in Gig Harbor, In My Garden, Puyallup Fair
Comments (1)
Walking around the Puyallup Fair yesterday between deep-fried bites, I spied long lines at the Fair Scone stands. That put me in a scone frame of mind. But not such that I was willing to stand in line on a warm afternoon. Instead, I baked on a warm afternoon. Go figure, but behold the blue cheese-bacon-grape scones I made today.
Scones, in my garden.
They're local.
Grapes and rosemary from my garden. I believe the grapes are Concord or maybe Campbell-Early, a Concord cousin grown in the South Sound more than a century ago.
Natural-rind sheep's milk blue cheese from Willapa Hills Farmstead in Doty.
Cage-free egg from Upstream permaculture farm in Gig Harbor.
Dairy from Kent's Smith Brothers Farms, which delivers to my doorstep in my Garden of Eating.
Blue cheese-bacon-grape scones
makes 1 dozen
Grapes and rosemary from my garden. I believe the grapes are Concord or maybe Campbell-Early, a Concord cousin grown in the South Sound more than a century ago.
 Ed judges Fair food Home Arts contests I'll be judging these contests at the Home Arts pavillion: Ghirardelli Chocolate, Monday, 7 p.m. Spam, Wednesday, 1 p.m. Fair scones, Sept. 23, 1 p.m. Purchase any South Sound Eats Meal Ticket and receive a free pass to the fair (while supplies last). |
Natural-rind sheep's milk blue cheese from Willapa Hills Farmstead in Doty.
Cage-free egg from Upstream permaculture farm in Gig Harbor.
Dairy from Kent's Smith Brothers Farms, which delivers to my doorstep in my Garden of Eating.
Blue cheese-bacon-grape scones
makes 1 dozen
1 cup flour
1 stick butter, cold
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup blue cheese, crumbled
1/2 cup bacon, cooked and crumbled
1 egg
1/2 cup half and half
1 teaspoon vinegar
6 grapes, halved
Rosemary for garnish
Pre-heat oven to 350 degrees. In a mixing bowl, combine flour, salt and baking powder. Cut butter into 1/4-inch dice. Toss butter into dry ingredients. With your fingers, work the butter until it breaks down into coarse, pea-sized pieces coated with flour. Add blue cheese and bacon. Whisk together egg, half and half and vinegar. Add wet ingredients to dry ingredients. Stir together with the handle of a wooden spoon. Turn out the dough onto clean work surface. The dough will be dry and crumbly. Gently knead the dough together, incorporating the dry bits into the moister dough, about 4 or 5 turns. Flatten the dough into a disk about 1/2 inch high. Cut individual scones with a biscuit cutter. Place scones on a cookie sheet. With your thumb, make an indentation on the top of each scone. Top each scone with half a grape. Garnish with rosemary leaves. Bake 20 15-20 minutes, or until golden. For a browner appearance, brush each scone with melted butter or bacon fat in the final minute of baking.
1 stick butter, cold
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup blue cheese, crumbled
1/2 cup bacon, cooked and crumbled
1 egg
1/2 cup half and half
1 teaspoon vinegar
6 grapes, halved
Rosemary for garnish
Pre-heat oven to 350 degrees. In a mixing bowl, combine flour, salt and baking powder. Cut butter into 1/4-inch dice. Toss butter into dry ingredients. With your fingers, work the butter until it breaks down into coarse, pea-sized pieces coated with flour. Add blue cheese and bacon. Whisk together egg, half and half and vinegar. Add wet ingredients to dry ingredients. Stir together with the handle of a wooden spoon. Turn out the dough onto clean work surface. The dough will be dry and crumbly. Gently knead the dough together, incorporating the dry bits into the moister dough, about 4 or 5 turns. Flatten the dough into a disk about 1/2 inch high. Cut individual scones with a biscuit cutter. Place scones on a cookie sheet. With your thumb, make an indentation on the top of each scone. Top each scone with half a grape. Garnish with rosemary leaves. Bake 20 15-20 minutes, or until golden. For a browner appearance, brush each scone with melted butter or bacon fat in the final minute of baking.
Comments (1)
I don't know why that works but it does for me. =-\
1 | Left by Steve Ramsey | Sep. 13, 2009 at 10:29am