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.