Books and Cooks

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

I’ve been in the same office for quite a while now, and to be honest, I can’t see myself leaving any time soon. I work with an incredibly diverse group of people who are a ton of fun. We have “pig-ins” and happy hours. We draw ridiculous pictures on white boards. Some people build enormous Lego creatures and fire Nerf guns (we’re particularly fond of firing rubber bands). We work crazy hours but it’s ok, because we all love what we do.

Did I mention that this fantastic group of people are all guys? Yep, my office is almost 90% male. I’d say that sometimes it’s tough, but really, it’s not. There’s no drama and no fear of offending anyone with my matter-of-fact manner. But the best part? I can try out new recipes on the gang, and no matter how critical I am of outcome… they always love it because it’s homemade and they didn’t have to make it.

At this time, I couldn’t imagine leaving this awesome group of people for anything short of being able to spend my days in the kitchen. One of my best friends and I dream about owning a little bookstore with a bakery attached. Sometimes these sweets are being sold along coffees, lattes, and teas while other times we’re skipping the coffee and adding in a wine bar. Guess it depends on what we’re craving at the time. 😉

On that note, any investors out there?


But why do I bring this up? Because whether they know it or not, my coworkers are getting me started on my little venture. I’m what the single guys fondly refer to as “the bakery,” the cheap and tasty substitute for our awful cafeteria. Yes, my coworkers pay me to bring them lunch and the occasional breakfast. Even a loaf of bread and a jar of peanut butter and jelly are enthusiastically accepted. Go ahead and laugh. It is pretty funny. But I love these guys and get real pleasure from my time cooking for them as well as their reactions to whatever I bring in. It’s a win-win situation for everyone. I get to test new recipes and to spend time in the kitchen without breaking the bank or going up a pant size. They get to eat something tastier and cheaper than what is offered in the cafeteria.

This scone recipe was one of the new recipes I tried out last week. One of the guys got breakfast and another coworker got a surprise when he came in to work on Sunday to play catch-up. Since the latter requested the recipe, I think I can consider these savory scones a winner. The smokiness (is that how you spell it?) of the bacon (I used turkey bacon) really shines through in these scones, a nice change from some of the sweeter breakfast pastries.

So, as you read this story and recipe, I go to start on this week’s lunch request – chicken cobb pizza. Enjoy!

Serving Suggestions: A great side for eggs, a southwest salad, or chili

Bacon-Cheddar Scones

Adapted from The Pastry Queen (p. 24)

Makes 8-12 Scones

Ingredients:

  • 3 c. all-purpose flour, plus more for counter/board
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 2 tsp. freshly ground pepper
  • 1/2 c. (1 stick) cold, unsalted butter, cut into 1-inch cubes
  • 1 1/2 c. grated cheddar cheese
  • 4 green onions, thinly sliced (or 10 chives, minced)
  • 10 slices bacon or turkey bacon, diced
  • 1 to 1-1/2 c. buttermilk (I used 1-1/4 to 1-1/2 c.)
  • 1 large egg
  • 2 Tbs. water

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together flour, baking powder, salt, and pepper. Use a pastry cutter or two forks to cut in butter until mixture is pea-sized. Stir in cheddar, onions/chives, and bacon until combined.

Add 1 c. buttermilk. Use your hands to mix the ingredients together. If mixture is too dry, add more buttermilk, 1 tablespoon at a time. Be sure not to over mix.

Lightly flour a counter or cutting board. Turn dough onto floured surface and pat into a flat disc. Use your hands (or a rolling-pin if you don’t mind another dish to wash) to flatten dough into a round disc about 1/2-inch thick. Cut into triangle-shaped wedges or use a cookie cutter to shape as desired. If the latter, reroll and cut dough until all used up. Place scones on prepared baking sheet, 2 inches apart (they spread about 1/2-inch each in all directions).

Whisk together egg and water. Brush tops of scones with egg wash.

Bake 18-20 minutes, until golden brown and cooked throughout.

Serve hot or at room temperature.

Print Friendly, PDF & Email

Leave a Reply

Disclosure

Books n’ Cooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Some links on Books n’ Cooks may be affiliate links – links books and kitchen supplies that I love and would recommend. If you click on the link and purchase, I make a very small percentage (at no additional cost to you!) which goes towards maintenance of this blog. Thanks for your support!

Sunday Supper Movement