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

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to