Whoa... These are just as FANTASTIC as they sound.Savory Basil (the lettuce), Flavor rich Sun Dried Tomatoes (packed in Oil) and of course BACON BACON BACON! all wrapped around a savory moist scone batter (think biscuit but BETTER!)
The inspiration for this recipe came from one of my favorite bloggers, Penny from the Lake Lure Cottage Kitchen Blog. Follow the blue letter link to see her version of this recipe.
I made a few changes from her version.
First and not the least, EXTRA stuff... I fried up a whole package of bacon, may as well use it. So instead of her 1/2 cup I used the whole pound. Everything's better with bacon, so everything's better with more bacon.
I used my scone recipe that includes baking powder and soda for a bit more fluff, A bit of Almond Meal for a bit more flavor and Cheese on top for a bit more savory zing.
And these do zing, a real hit for a breakfast served to my visiting Sister-in-Law. Next time I may need to double the recipe, 12 scones, 5 people and no leftovers for me! These would indeed stand out at any Church Social (Breakfast or Lunch), as well as an excellent Catering Idea (I always want something special that stands out as a memorable option - and these are MEMORABLE)!
Such a hit and as I said, just as FANTASTIC as they sound!
BLT Scones
Bacon - Basil -
Sun Dried Tomatoes
Ingredients
- 1 Pound Bacon, Thick Cut, sliced into 1/4 inch pieces, Fried and grease drained
- 1 Cup Basil, cut into ribbons, Chiffonade style
- 1 Cup Sun Dried Tomatoes Packed in Oil, drained and squeezed
- 1/4 Cup Sugar
- 2 Cups Flour
- 1/4 Cup Almond Meal
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 8 TBS (1 stick) COLD Butter, cut into 8 pieces
- 3/4 Cup Sour Cream
- 1 Large Egg
- 1 tsp Vanilla
- Finely shredded White Cheddar Cheese
- Preheat oven to 400 degrees.
- Prepare the BLT Portions, Cut and cook the bacon (Drain and squeeze out as much of the fat as possible); Cut the ribbons of Basil and drain and also squeeze out the oil.
- Now, make the Scone Batter... In the bowl of a food processor, add the Sugar, Flour, Almond Meal, Salt, Baking Powder and Soda.
- Cut in the butter, meaning add the COLD butter one TBS at a time while the blades of the processor are whirring. Continue to process until the flour mix becomes crumbly.
- Transfer these crumbles to a large mixing bowl. Add the Egg, Vanilla and Sour Cream and mix until everything is combined. Should be the consistency of sticky dough. Now, mix in the B (Bacon), L (Basil) and T (Sun-Dried Tomatoes packed in Oil).
- Divide in half, place each half on a lightly floured work surface and pat into a circle about the size of a 45 record. Cut into 6 pie slice shaped pieces and transfer to a parchment lines cookie sheet. Leave a bit of space between each piece. Repeat with second half of the dough. Top each with a sprinkle of cheese
- Bake for 17 minutes until the scones are golden brown and of course ... DELICIOUS!
- Cool for about 5 minutes, serve Hot or at room temperature and ENJOY!
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It's the most important meal of the day. From fancy to simple, there are always ways to dress up a breakfast dish. These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).
Here's your chance to make your guests Ooh and Aah!
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A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,
"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy
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