The countdown has started for the 4th of July celebration. We have geared up for a visit by the whole family. What fun. I have been cooking up lots of treats for everyone. The freezer has been my friend. I made these BLT scones this week. We sampled one and the rest went into the freezer. David declared it delicious. I loved the bacon bits and basil, but thought the sun dried tomatoes a little too much. The whole idea of the scones is the combination of bacon, tomato and basil (taking the place of lettuce). Really good, but I will reduce the tomato component next time.
Breakfast scones are always a part of our breakfasts when the family gets together. My DIL Kristen has become the scone master in the family. She introduced me to the Triple Cinnamon Scones and makes a mean savory scone with Chorizo sausage. The recipe for this BLT scone came from a blog called 3 Many Cooks. It is written my Pam Anderson, cookbook author, and her two daughters.
Enjoy your 4th of July weekend. We have many reasons to celebrate.
BLT SCONES ( 3 Many Cooks )
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick (8 tablespoons) butter, frozen solid
- ½ cup chopped sundried tomatoes, packed in oil
- ½ cup chopped cooked bacon*
- ½ cup chopped fresh basil leaves
- ½ cup sour cream, light if you like
- 1 large egg
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, baking powder, salt, and baking soda in a medium bowl. Grate ⅓ of the butter into the flour mixture on the large holes of a box grater; toss. Repeating grating and tossing twice more. Using fingertips, work butter into flour a bit more. Mix in tomatoes, bacon, and basil.
- Mix sour cream and egg with a fork until smooth. Using same fork, stir into dry ingredients until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together. If necessary, flick a little water into bowl bottom to get the last bits to adhere.)
- Place on a lightly floured work surface and pat into a 7½-inch circle, about ¾-inch thick. Use a sharp knife to cut dough into 8 triangles; place on a cookie sheet (preferably silapat- or parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature.
They look very good from here Penny
How could BLT scones not be anything but good! In NC just for the week and hope we can see you in between family. Back in August if this is just too busy!
They sound wonderful Penny. Have a great time with your family over the 4th!
It will be so much fun.
I bet we are a bit alike and make..too much food for our family..(sounds bad..)but we want to show how happy we are to be with them!
A celebration for sure ..
Enjoy and thank you for the recipe!
Sounds delish Penny. Love the grating of the butter technique.
Happy 4th.
Penny, thank you! I am on my way to the grocery store now! I will follow your lead and freeze some for all the company that will be here for my granddaughter’s wedding later this month. Happy July 4th!
Have a wonderful time with your family, Sam! These scones sound amazing. Everything is better with bacon 🙂
Hey Penny… Long time no visit… Too Long. I saw this recipe yesterday and low and behold I had all the ingredients to make this. Made a few minor changes and served these up this morning for my visiting in-laws. You made me the hero of my kitchen!
Thanks for the ideas and of course looking forward to our next face to face someday. Tell your Dave Hi
Dave and Jackie