P.S. I MADE THIS:: BACON EGG & CHEESE SCONES

Hope you all had a lovely long weekend! Get up to anything fun? I got a bit adventurous and made bacon egg and cheese scones. I know, yum. My bloglove of course started years ago with street style blogs, but recently I can’t get enough of pretty recipes on pretty food blogs, Tastespotting in particular (anyone else love that site?). I always fall for cookies and cakes (naturally) but this recipe caught my eye with its delicious simplicity: bacon? eggs? cheese? I can do that!

And so I did.
Are you guys liking the videos? Well I’m enjoying making them so tough 😉 I found the scone recipe on the ever excellent Butter Me Up Brooklyn and the super easy whipped butter spread on Mel’s Kitchen Cafe. You don’t have to make both of these together, they’re each delicious on their own (the butter spread makes my morning toast so special!). Follow the jump for the details…

Bacon Egg and Cheese Scones

Adapted from Butter Me Up Brooklyn

1 1/2 cup flour
2 teaspoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon salt
3/4 teaspoon cracked black pepper
1/3 cup grated cheese (all I had was parmesan on hand, but sharp cheddar would be amazing)
4 slices bacon
2 eggs + 1 yolk
1/4 cup + 2 tablespoons buttermilk
3/4 stick (6 tablespoons) cold butter, grated

Preheat the oven to 425 and line a baking sheet with parchment. Start cooking the bacon, and let it sizzle away while you prepare the scone dough.

Whisk together the flour, sugar, baking powder, baking soda, salt, black pepper and cheese, then set aside. When the bacon is crispy, transfer to a cutting board and chop into small bits.

Whisk together two eggs (oops I did 3) with a pinch of salt and pepper, and scramble them over medium heat (I drained off the bacon fat from the pan and used it to cook the eggs). The eggs should be well cooked since they will be folded into the dough, and will look a bit drier than eggs you would serve.

Cut the butter into the flour mixture so that some chunks remain, add the in bacon, and toss with flour so that the bacon is dredged. Whisk the egg yolk into the buttermilk and incorporated into the flour mixture so that it is well combined.

Turn the dough on a floured surface and knead a few times so that it comes together. Fold in the eggs (working fast since the eggs will be warm) and when everything is combined, pat into a circle. Cut into quarters, and transfer to the baking sheet. Brush with buttermilk and sprinkle with fresh ground pepper.

Bake for 20-25 minutes and serve immediately.

Garlic Herb Butter Spread

Adapted from Mel’s Kitchen Cafe


*Makes about 2 cups of spread (the recipe is easily halved)

8 ounces cream cheese, softened
1 cup butter (2 sticks), softened
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon pepper
1/8 teaspoon thyme
1/8 teaspoon basil
1/4 teaspoon dried parsley
1/8 teaspoon celery salt
1/4 teaspoon salt

In a medium bowl, whip the cream cheese and butter with a handheld mixer (or electric stand mixer) until light and fluffy and smooth. Add in the spices and herbs and mix until well combined. Serve at cool room temperature

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Cristina V. Cleveland

Cristina V. Cleveland is a senior beauty editor based in Austin, TX. She has been exploring personal style and decor on Fuji Files since 2009. Her work as a writer and editor has appeared in publications like Refinery29, Birchbox, TradHome Magazine, To&From Magazine, Coco+Kelley, CamilleStyles and ads in Glamour, InStyle and Lucky.

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FUJI FILES

Rather than pushing up-to-the-minute trends and products, Fuji Files is about discovering a lasting, personal aesthetic and the journey to feeling your personal best. 

Fuji Files was started by Cristina Cleveland, the Managing Editor of NaturallyCurly, the largest hair and beauty content platform. Her work as a writer and editor has appeared in publications like Refinery29, Teen Vogue, CamilleStyles, Blavity, Birchbox, TradHome Magazine, Coco+Kelley, and ads in Glamour, InStyle and Lucky.