Cheddar Bacon Scones | @thefauxmartha

Savory Cheddar Bacon Scones

One Saturday morning, Kev brought home a savory Cheddar Bacon Scones from the bakery down the street. I must have scowled. “Savory Cheddar Bacon Scones? Were they all out of the sweet rolls?” I asked. I’m not a huge fan of bacon, or cheddar, and I take my scones sweet. Sometimes you say just as much by what you don’t say. And I’ve never said bacon before on this site, and probably never said “cheddar bacon scones” in the same sentence. I’ve also never said eggs benedict. Or meatloaf. Or hotdogs. Or goat cheese. Or shrimp. Or oysters. Or beer, unless it has to do with beer bread. I’m down with beer bread. “How do you have a food blog?” they say. And then I remind them of the hiring process, or the lack thereof.  Read more

Walnut Cacao Scones | The Fauxmartha

There’s this space between winter and summer, called spring, where seasonal, scone-worthy fruit is sparse. There’s also this space between tummy time and tummy time, called naptime, where free-time turns to precious gold. It’s in that space these scones were born—Walnut Cacao Scones. They come together in less than 30 minutes.  Read more

Switch to aluminum-free baking powder to avoid the unwanted bitter taste in your baked goods that aluminum tends to gives off. It’s especially noticeable when making biscuits or scones that usually call for a good amount of baking powder.

Flash freeze fresh berries before using in baked treats such as scones, muffins, or quick breads. This keeps them from bursting while working with the dough. To do so, wash, dry, cut, and freeze berries flat on a baking sheet 2-3 hours before using.

They won me over. They wooed me in. I owe this baking habit of mine to scones. (And I’m hoping to share the habit with you. Have you entered the giveaway yet? Ends Sept. 16.) After making them, you will feel empowered. You’ll begin to transform into Steve Urkel. Pants high, suspenders taut, glasses thick, in a nasally pitch saying—Did I do that? Read more

Scones were my gateway drug into baking, my first love. For better or worse, they enticed me to try harder things. Initially though, they intimidated me. With their endless layers, their perfect imperfections, and their glistening top hat. But after learning the tricks of the trade, I was hooked. And my love for scones progressed into biscuits … tarts … and pies. But I’ll never forget my first love. Scones taught me about the art of baking. They taught me to work with my hands. And they taught me to appreciate the process just as much as the outcome. Read more

 
 
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