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Recipe: Golden Raisin and Bacon Scones

Golden Raisin and Bacon Scones

Golden Raisin and Bacon Scones

Having never made scones before, I wasn’t sure how this recipe would turn out. Luckily, it worked. Thanks bacon!

These Golden Raisin and Bacon Scones are a great sweet-savory treat around breakfast time.

Ingredients:

  • 2 1/4 cup self-rising flour
  • 1/3 cup sugar
  • 6 TBSP butter (the colder the better)
  • 1/2 cup cooked bacon (drained)
  • 1/2 cup golden raisins
  • 1/4 cup chopped walnuts
  • Golden Raisin and Bacon Scone Dough

    Golden Raisin and Bacon Scone Dough

  • 1 egg
  • 3/4 cup heavy whipping cream

Directions:

  1. Preheat oven to 400F.
  2. In a large bowl, mix together flour and sugar. Using a fork, cut in 6 tablespoons of butter until mixture looks like coarse crumbs.
  3. In a small bowl, combine bacon, golden raisins and walnuts.
  4. Stir 1 cup of bacon mixture into the flour mixture. Set remaining bacon mixture aside.
  5. In another small bowl, lightly whisk egg and cream together. Make a well in the flour mixture and pour in egg-cream mixture. Stir with a fork until the mixture is moist.
  6. Golden Raisin and Bacon Scones

    Golden Raisin and Bacon Scones Close-Up

  7. Divide dough into two balls of the same size.
  8. On a greased cookie sheet, place dough balls about 3 inches apart and pat each one into an 8-inch round.
  9. Using a knife dipped in flour, cut each round into 8 pieces, but do not separate.
  10. Sprinkle remaining bacon mixture over each round then bake 14-16 minutes until edges are light golden brown.
  11. Carefully separate each round into 8 pieces. Serve warm with fresh jam.

Scones make a great grab-and-go breakfast option if you don’t have time to prepare a full breakfast every morning.

Scones are also very customizable. You can easily substitute in the ingredients of your choice when making this recipe.

 
2 Comments

Posted by on July 10, 2012 in Breakfast, Cookin', Recipes

 

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Recipe: Liège Waffles

Waffles

Liège Waffles

I don’t know many people who don’t like waffles. But if you’re making your waffles from pancake batter, you’re missing out.

Liège Waffles use yeast in the batter as well as pearl sugar to give them a nice texture. This waffles are crisp, yeasty, fluffy and crunchy.

Ingredients:

  • 3 eggs
  • 2 cups flour
  • 1 packet of active dry yeast
  • 2 TBSP light brown sugar
  • 1/3 cup lukewarm water
  • 2 sticks butter, melted
  • 1 TBSP salt
  • t TBSP vanilla extract
  • 1 cup pearl sugar

Directions:

  1. In a small bowl, whisk together water, brown sugar and yeast. Let stand about 5 minutes.
  2. In a large bowl, mix flour and salt. Create a well and pour in yeast mixture. Mix together all ingredients until a lumpy batter begins to form.
  3. Add the eggs (one at a time) and keep mixing to produce a batter.
  4. Mix in the vanilla and melted butter gradually until smooth. The batter should be thick.
  5. Cover the bowl with a damp rag (or plastic wrap) and let sit for 2 hours or overnight.
  6. Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.
  7. Preheat oven to 200F. Also preheat your waffle iron to medium-high.
  8. Brush the waffle iron with melted butter (you can also use non-stick cooking spray).
  9. Use two heaping tablespoons of the batter for each waffle, cooking until golden-brown and crisp.
  10. Transfer the waffles to a plate and keep warm in oven until ready to serve.

These waffles do take some time in the preparation department, but they’re worth it. They’ll wow breakfast guests.

Pearl sugar may be difficult to find in your local grocery store so I recommend heading over to Amazon.com. If you don’t want to buy pear sugar, you can coarsely chop up some sugar cubes as a substitute.

 
6 Comments

Posted by on April 11, 2012 in Breakfast, Cookin', Recipes

 

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