Tonight I taught a cooking class at my house. I have this killer scone recipe and the last few times I’ve made them and brought them to work I’ve had several people ask for the recipe. Rather than just give it out, I decided it would be way more fun and more useful to just have a class where we make them together. For those bakers out there, scones are one of those breads that require a bit of technique to master and it’s hard to understand the technique if you’re just reading the text. Plus, I’ve got several sneaky short-cuts that I’ve worked out over the years that make my recipe super simple (only dirty 1 bowl, 1 fork, and 2 measuring spoons!), and super fast (freeze them once they’re cut out and have fresh scones any time you want!).
We had 9 participants including EFMs, local staff, officers, and even an adorable 10-year old cooking assistant. We made bacon-cheddar-jalapeño scones and they turned out awesome. I think everyone had a good time and I’ve already been asked (and have started contemplating) a pie crust course for next month. I’ve got just over 2 months left here at post before moving on and it’s events like tonight that make me want to stay here forever. I love the friends I’ve made and the staff I work with. I don’t know what I’m going to do without them.
I was sure that I had posted this recipe before seeing as I make these literally twice a month, but apparently I’ve never managed to post it, so here it is, in all it’s glory: my fool-proof scone recipe, adapted from the always amazing Smitten Kitchen’s dreamy cream scone recipe.
Bacon Cheddar Jalapeño Scones
Adapted from Smitten Kitchen’s adaptation from America’s Test Kitchen Cookbook
2 cups (10 ounces) unbleached flour (all-purpose or bread flour)
1 tablespoon baking powder
2.5 tablespoons sugar
½ teaspoon salt
5 tablespoons frozen butter, cut into small cubes
1 cup whole milk or half and half, or heavy cream (or a combination of any of the three)
4-5 thick slices bacon, cooked and crumbled or cut into bite-sized chunks
3-4 oz shredded cheddar cheese
1 medium jalapeño pepper, finely diced (if desired)
- Heat oven to 425°F and adjust oven rack to middle position.
- Whisk flour, baking powder, sugar, and salt in a large bowl.
- Using 2 knives, a pastry blender, or a fork, quickly cut in the butter until the mixture resembles coarse meal. There will be a few slightly larger butter lumps. This is ok.
- Fold in bacon, cheese, and peppers and toss until evenly distributed.
- Stir in milk/half-and-half/cream with a fork or wooden spoon until shaggy dough begins to form.
- Tear off a large sheet of parchment paper and sprinkle the middle with a bit of flour.
- Transfer dough and all the dry, floury bits to the parchment paper and knead just until the dough comes together. I do this by taking 1 corner of the paper and pulling it tight around the dough, then you release, rotate the parchment, and repeat with the rest of the corners until all the floury pieces are incorporated. The goal is to use the floured paper to “knead” the dough instead of your hands. This means less melted butter and more flaky layers in your scones. If the dough sticks to the paper, sprinkle it with a bit more flour.
- Press the dough into a circle or a rectangle and then cut out scones using a sharp knife or pizza cutter.**
- Place the scones on an ungreased baking sheet (or you can put them on a parchment lined baking sheet) and bake until light brown, 12-15 minutes.
- Cool on wire rack for at least 10 minutes.
**At this point, if you like you can transfer the scones directly to the freezer. Place them on a piece of parchment in a single layer and freeze until solid (about 24 hours). Then gather the frozen scones and put them in a freezer-proof Ziplock bag. When you’re ready for fresh scones, put the frozen scones directly into a preheated oven and bake for 15-18 minutes, or until golden brown.