I'm a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
I can hardly believe it. In just a few short days, my nephew Davey enters Kindergarten for the first time. I’m so excited, freaked out, flabbergasted – and I’m just his aunt! I can’t imagine how my sister is feeling about all of this.
Since removing high fructose corn syrup from the kids’ diet earlier this summer, she and my brother in law have seen a remarkable change in them both. But doing so also means that breakfast times are a little bit more plan-ahead than they used to be. After all – no more pop-tarts!
Aimee quickly came up with the idea to start off at Clinton Street Baking Company, where we gorged on freshly made biscuits and pancakes, and one thing I could not stop eating – their sugar cured bacon.
So this past weekend, I decided to recreate it. Never one to leave well enough alone, I thought, “What can I put this INTO?” – and of course, the answer was pretty obvious: scones.
Savory breakfast scones that you can grab on the way out the door at room temperature, or after a quick warm up in the microwave or oven. They transport to the car easily (or booster seat, as the case may be!).
Davey isn’t the only one going to school this Fall. His mama recently decided to go back too, for an advanced degree.
This is the kind of heartwarming breakfast I’d make for Davey and his mama on their first day of school if I could. I hope his mama tries, even though I know baking’s totally not her thing. But her kids ARE her thing, and she’d do anything for them.
Good luck, Sis – and Davey – with school this Fall.
Maple Sugar Bacon, Cheddar, and Rosemary Scones
Adapted from King Arthur Flour
2 cups All Purpose Flour
1 teaspoon Salt
1 tablespoon Baking Powder
2 teaspoons Sugar
4 tablespoons frozen Butter (1/2 stick)
1 cup 1/2″ cubed super sharp Cheddar (I used KerryGold Aged Cheddar)
1 cup cooked, chopped Maple Sugar Bacon (Sugar and Maple Sugar required)
1 tablespoon finely chopped fresh Rosemary
3/4 cup + 2 tablespoons heavy cream
Preheat the oven to 350F.
Start by making the bacon. Fill a plate with a mixture of sugar and maple sugar (or just sugar, if you prefer), roughly 1/2 cup of each, or 1 cup of sugar. Using 1/2 lb. of super thick cut bacon, coat each piece of bacon in the sugars mixture.
Place each bacon strip on a baking sheet lined with parchment paper. To make cleanup easy, also place a cookie cooling rack on the tray, and lay the bacon on top of that. The fat will fall below the cooling rack and allow the bacon to crisp on all sides. Bake the bacon for roughly 27 minutes, until crisp.
Remove bacon from the oven and blot with a paper towel. Allow it to cool. Do not place bacon on a piece of paper towel – the caramelized sugar will cause the paper towel to adhere to the bacon.
Once bacon is cool, cut each strip into bite-size pieces.
For the Scones
Increase oven temperature to 425F.
Combine flour, salt, baking powder and sugar in a large bowl. Whisk well to combine. Using a cheese grater, grate frozen butter into the flour mixture and stir to combine.
Add cheese, bacon and rosemary to flour-butter mixture and stir to distribute. Now add cream and stir until the dough comes together in a shaggy mass.
Move dough to a parchment lined baking sheet and form into a 7″ flat disc. Cut disk into 8 wedges and separate, roughly 2″ apart on baking sheet.
Bake for 35 to 40 minutes, until golden brown.