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Bacon Cheddar Scones (Bouchon Bakery) 培根车打芝士司康饼

Sunday, June 21, 2015 23:06

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I was quite excited when I saw that the Bake-Along #81 theme was Bacon Cheddar Scones. To be honest, I’ve never tried any recipes from Bouchon Bakery Cookbook before, I told myself that I must try it but make some substitutions with the ingredients. According to the recipe that I saw from Zoe’s post, the scones need to be stored in the freezer before baking. Since I was making the scones in the early morning for our breakfast, I had omitted this part but baked them straight away after preparing the dough. I was happy with the end results as the savoury, fragrant scones turned out perfect. They had a little crusty with a tender inside and I like them served warm. Definitely going to make them again!

Bacon Cheddar Scones

Ingredients:
150g plain flour
5g baking powder
1.5tbsp sugar
65g cold salted butter, cut into cubes
2tbsp dairy whipping cream (or fresh milk)
45g creame fraiche (I used sour cream)
200g back bacon, cooked and removed fats, cut small (90g cooked weight)
2tbsp chives (I used spring onion), cut finely
65g cheddar cheese, grated
extra cheddar cheese for sprinkling on top
ground black pepper

Method:

Sift flour and baking powder in a mixing bowl and add in bowl and add in the sugar，blend well. Turn on low speed low speed to combine, put in the butter and mix again to combine till crumbly.
With the mixer still running pour in the dairy cream, sour cream and mix till all moistened and dough comes together. Do not overmix the dough. Scrape the sides of the bowl if necessary. Put in the bacon and 65g of grated cheese and spring onion and mix till they are just well combined.
Remove the dough from the bowl and transfer it to between 2 sheet of plastic wrap and pat it into a rectangle block, about 7 x 6″. You can use your hands to press the sides to straighten them.
Cut the block into 8 pieces. Arrange them in a lined pan, spaced well apart.
Brush the top with some dairy cream and sprinkle the cheese and black pepper. Bake in a preheated oven at 160 deg C for 35 minutes till the top and bottom are golden brown.
Allow the scones to cool on wire rack. Best to serve warm.

~~~~~~~~~~~

培根车打芝士司康饼

材料：

150克普通面粉

5克发粉

1.5汤匙细糖

65克冷藏过牛油，切成小粒

2汤匙动物性奶油 (也可以用牛奶）

45克酸奶

200克培根，煎熟，切小

2汤匙韭菜（我用了葱花代替），切细

65克车打芝士，刨成细丝

适量车打芝士细丝撒上表层

适量黑胡椒粉

做法：

面粉及发粉一起过筛到碗里，加入细糖，拌匀。
以底述度拌入切好的牛油粒，搅打均匀致变成细小如沙粒。
接着加入奶油及酸奶，搅拌成带有一点湿的软面团，不要过度的搅打面团。然后加入培根和65克的车打芝士，混合均匀便可。
取出软面团，隔在两张胶袋间，用手掌按扁成一个约7 x 6寸大饼。用刀切成等分的8块，然后把饼放在烤盘上，底部铺上不沾油纸；中间要留出空隙。
最后刷上奶油和加上适量车打芝士细丝。放入预热烤箱摄氏160度，烤约35分钟致表面和饼底部成金黄。
烤好后放铁架上待凉。

**喜欢带有咸味的英式司康饼。觉得温热的时候最好吃。做法很简单，你也试试看吧！

This post is linking to Bake-Along #81 : Bacon Cheddar Scones

also to the event, Little Thumbs Up

Organised by Bake for Happy Kids and My Little Favourite DIY,

and hosted by Diana from the Domestic Goddess Wannabe

Source: http://www.anncoojournal.com/2015/06/bacon-cheddar-scones-bouchon-bakery.html

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