Hi, it’s your friendly neighborhood red-head.
Between work and chasing after Jill, I don’t get to spend much time in the kitchen, but I’ve always had a knack for cooking and baking. So on my days off, I try to kick Jill out and make a mess of our kitchen to give her a bit of a break.
You can usually find me behind the grill, or whipping up some desserts, but I love to make breakfast. I tend to lean more to southern-home cooked style, with sausage-biscuits and gravy or waffles with fried eggs and bacon. But on those days where you want to sleep in a little, I love to make these scones. There are two reasons why I like to make these:
These are so versatile. This particular recipe calls for bacon, cheddar and chives, but you can swap in/out almost anything.
You can prepare these the night before, and just stick them in the freezer and bake them in the morning; but even if you don’t make them the night before, this recipe takes just under an hour.
It’s a great excuse to break in those new measuring cups, mixing bowls, and baking pans.
Jill likes flours, and this uses about two cups.
Some things I have found to be helpful when preparing these is that you want the butter to be cold. I always add about a tablespoon more and I dice it up and stick it in the freezer while I mix everything else. Also, be sure to not over work the dough, but also be sure to fold it over itself a few times to add a few layers and texture. My last bit of advice is to make plenty of coffee, grab a good book and a blanket, and snuggle up on the couch together while you enjoy these.