Skip to main content

Candied Coffee Bacon and Cream Scones


I found a new cooking challenge. Just what I need, right? But, no, seriously, after I participated in the #ValentineCroque challenge, I decided that I wanted to try a few more.

I stumbled on the Improv Cooking Challenge hosted by Lesa of Edesia's Notebook. The idea: we are assigned two ingredients and are challenged to create a recipe with those two things. February's assigned ingredient: Coffee and Cream.

Note: this is not my Improv Cooking Challenge offering for February. But it was one that I developed because of the challenge. I figured I'd share it now. I'm certain that I will be making this again soon. They were devoured quickly!

First, a note about coffee. I love coffee. I don't mean I like it a lot. I mean I am borderline obsessed. Ever since I researched and wrote an article - Bean to Cup: Coffee is Getting A Lot More Local for Edible Monterey Bay's Winter 2013 issue - I have been a coffee fanatic. And one of my favorites is a local-to-me company Verve Coffee Roasters. So, for this recipe, I started with their La Esperanza, a single origin bean from Guatemala.


Second, there are two parts to this. One - candying the bacon. And two - making the scones. It's worth all the effort. I promise.

 Ingredients

Bacon
  • 1 pound thick-cut bacon
  • 1 T ground coffee
  • 1/2 C organic dark brown sugar
  • 2 T freshly brewed coffee

Scones

  • 2 ½ C flour (I refrained from using whole wheat)
  • ½ C organic granulated sugar
  • ½ t baking soda
  • 1 t baking powder
  • 8 T cold butter, cut into small pieces
  • 1 C chopped candied coffee bacon
  • 1 C shredded parmesan cheese
  • 2/3 C heavy organic cream
  • 1 egg
  • 2 T cream
Procedure

Bacon
Preheat oven to 375 degrees F. Blend the coffee, coffee grounds, and sugar together to form a paste. Lay your bacon on a wire rack over a parchment-lined baking sheet. Spoon half of the coffee mixture on top of the bacon slices, spreading it over the entire surface. Bake for 15 minutes. Flip the bacon over, spooning the remaining mixture over that side of the bacon. Bake for another 15 minutes. If the bacon isn't as crisp as you would like, return it to the oven.

Scones
Preheat the oven to 400 degreesF. In a large mixing bowl, combine the flour, sugar, baking soda and baking powder. Using your hands, or a pasty cutter, blend the butter into the dry ingredients, forming flat leaves of butter inside the flour mixture. Add the bacon, parmesan cheese, and egg to the bowl. Pour in the 2/3 C of cream. Press the dough together until it form a ball.


Transfer to a baking stone or a floured surface. Gently press into a disc. Cut the disc into wedges and carefully pull the scones apart so that they are separated by about an inch.


Drizzle cream on the tops of the scones.


Bake at 400 degrees for 12-15 minutes. The scones will be nicely raised and slightly golden.

Comments

Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t