Sometimes when you’ve been knowingly slacking, say when you’ve been gone from the interwebs for way too (not like that’s me or anything…), you have to do something big. And “do something big” can really only mean one thing.
Hello! I’m back. After a little venture to New York where I gained an appreciation for things that aren’t necessarily rolled and smothered with pork (only to return, clearly, once again to my natural state), followed by a trip down to Miami where sourdough really was the way of life. And goats. In mini SUVs. (That’s a story for another time, when a bit about getting a male goat, horns and all, into the back seat of a car is appropriate. Maybe when it’s a goat taco recipe.) By sourdough, I mean kilos of the stuff, hours in a pseudo bakery, time spent in the back of a delivery truck, and more than a fare share of goofing around and trying different pastry recipes in our downtime. (Which let’s be honest, wasn’t downtime, we really should’ve been doing other things like cleaning, cleaning, cleaning…prepping? But who cares about efficiency when there are sticky buns to be had? Come on.)
I find it most appropriate to re-enter any situation whether it’s blogging or you know, a room, with bacon. While off for a lovely weekend in South Carolina, I was reminded– really, my bad for ever forgetting– of the wonders of a bacon sausage scone. And as luck would have it, the next weekend there was “downtime” enough to try a batch of bacon sausage cheddar scones ourselves. While some would say that bacon and sausage fat, butter, cheese, and sour cream is excessive…wait. Why would you listen to someone that talks like that?
The key to these scones, and I really think you should follow through, for your own sconely-benefit (real word), is the pizza stone. This recipe was first tested in a deck oven with a nice stone bottom, but at home a hot pizza stone (I used a couple leftover kitchen floor tiles) creates the perfect bottom crust. With the saltly bacon, punch from a chive, and a nice added flavor from the masa harina, I pretty sure you’ll agree that they were worth wasting downtime.
Because really, how can anyone waste time when a bacon sausage cheese scone is the result?
Bacon Sausage Scones with Cheese, Chives & Masa
Adapted from Naomi
Makes 7-8 large scones
½ cup sour cream
½ cup whole milk
2 ¼ cups white flour
¼ cup masa harina (corn flour), or other flour of your choice like whole wheat
1 ½ tablespoons baking powder
¾ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Pinch of white sugar
4 oz. uncooked bacon, then cooked, chilled, and cut into ¼ inch pieces
4 oz. uncooked pork breakfast sausage, then cooked, chilled, and cut into ¼ inch pieces
¾ cup gruyere, cubed into ¼ inch pieces and chilled or cheddar
¼ cup shredded cheddar or gruyere
2 tablespoons chives
¾ cup (1 ½ sticks) unsalted butter, cubed into ¼ inch pieces and chilled
1. Line oven with pizza stone or ceramic tile to create and even tiled surface. Preheat oven to 400ºF. Whisk together the milk and sour cream and chill. Line a large rimmed baking sheet with parchment paper.
2. In a large wide metal mixing bowl toss together flours, baking powder, salt, pepper, and sugar until combined with a large metal spoon. Add the bacon, sausage, cheese (reserving 2 tablespoons of cheddar for later), and chives and toss until combined. Working quickly, add the chilled butter and toss until combined, maintaining the butter chunks.
3. Add the combined milk and sour cream mixture to the bowl and toss until scone mixture just comes together and is largely cohesive, making sure to preserve the majority of the butter chunks. Turn the scone mixture out onto a lightly floured surface and shape into a rectangle, about 7” wide by 10” long and 2” high. Using a dough cutter or a large knife, cut the rectangle in half lengthwise, then halve each half again widthwise. Cut each quarter piece in half on the diagonal to make eight triangular scones. If one scone piece is runty, divide it up amongst the others.
4. Arrange the scones on the prepared pan and bake for 25-30 minutes or until golden brown and crispy. Halfway through baking, sprinkle each scone with a bit of the reserved shredded cheese and rotate the pan. Let cool slightly before serving.