Skip to main content

Cheese and Bacon Scones v.2

The last time I attempted this savoury bite was back in 2006. My photo was horrible and the narrative was … equally inadequate.

I’m confident, or more like assuring myself, that with 8 years of cooking and photo-taking experience under my belt, I ought to be able to show you something more interesting than that.

Back in 2006, I was still pretty much entrenched in the sweet-tooth camp whereas Hubby was, and still is, from the savoury camp. But somehow, for some unknown reasons, things began changing for me over the years. I am fussy about cakes, choosy with chocolates, ambivalent about tarts and other sweet desserts. On the whole, I had cut down on a lot of sugary stuff from my diet and when I do take them, they are definitely those worthy of the calories they come with.

Scones are just about my favourite thing in the whole. They are almost effortless to make, highly accommodating to all your whim and fancy and they bake real fast. Best of all, they can’t go too wrong with scones even if you have no kitchen skills.

These were so easy to throw together and I must admit that I did not even follow any particular recipe. I just go with the basic ratio and I was turning the dough ready for cutting.

20140729_210222

Just out of the oven.

20140729_210134

Hello, yummies!

20140729_210200

But since they turned out so well, I really should put it down here lest I forget it.

Cheese and Bacon Scones v.2

Whisk in a large bowl: 2 cups all-purpose flour, 1/2 tsp salt, 1 tbsp baking powder, 1 tbsp garlic powder.

Rub in: 6 tbsp cold, unsalted butter.

Add in: cooked bacon bits, chopped spring onions and shredded cheese.

In a measuring cup, mix: 1 egg and enough plain yogurt to make 1 cup when mixed with the egg.

Add the liquid mixture into the flour mixture. Mix well. Cut scones into desire shapes and brush the tops of the scones with milk.

Bake in preheated oven of 200 degC for 12 - 15 mins.

Comments

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …