Рецепт Bacon Cheddar Scones (Bouchon Bakery) 培根车打芝士司康饼
I was quite excited when I saw that the Bake-Along #81 theme was Bacon Cheddar Scones. To be honest, I've never tried any recipes from Bouchon Bakery Cookbook before, I told myself that I must try it but make some substitutions with the ingredients. According to the recipe that I saw from Zoe's post, the scones need to be stored in the freezer before baking. Since I was making the scones in the early morning for our breakfast, I had omitted this part but baked them straight away after preparing the dough. I was happy with the end results as the savoury, fragrant scones turned out perfect. They had a little crusty with a tender inside and I like them served warm. Definitely going to make them again!
Bacon Cheddar Scones
Ingredients:
- 150g plain flour
- 5g baking powder
- 1.5tbsp sugar
- 65g cold salted butter, cut into cubes
- 2tbsp dairy whipping cream (or fresh milk)
- 45g creame fraiche (I used sour cream)
- 200g back bacon, cooked and removed fats, cut small (90g cooked weight)
- 2tbsp chives (I used spring onion), cut finely
- 65g cheddar cheese, grated
- extra cheddar cheese for sprinkling on top
- ground black pepper
Method:
Sift flour and baking powder in a mixing bowl and add in bowl and add in the sugar，blend well. Turn on low speed low speed to combine, put in the butter and mix again to combine till crumbly.
With the mixer still running pour in the dairy cream, sour cream and mix till all moistened and dough comes together. Do not overmix the dough. Scrape the sides of the bowl if necessary. Put in the bacon and 65g of grated cheese and spring onion and mix till they are just well combined.
Remove the dough from the bowl and transfer it to between 2 sheet of plastic wrap and pat it into a rectangle block, about 7 x 6". You can use your hands to press the sides to straighten them.
Cut the block into 8 pieces. Arrange them in a lined pan, spaced well apart.
Brush the top with some dairy cream and sprinkle the cheese and black pepper. Bake in a preheated oven at 160 deg C for 35 minutes till the top and bottom are golden brown.
Allow the scones to cool on wire rack. Best to serve warm.
150克 普通面粉
5克 发粉
1.5汤匙 细糖
65克 冷藏过牛油，切成小粒
2汤匙 动物性奶油 (也可以用牛奶）
45克 酸奶
200克 培根，煎熟，切小
2汤匙 韭菜 （我用了葱花代替），切细
65克 车打芝士，刨成细丝
接着加入奶油及酸奶，搅拌成带有一点湿的软面团，不要过度的搅打面团。然后加入培根和65克的车打芝士，混合均匀便可。
取出软面团，隔在两张胶袋间，用手掌按扁成一个约7 x 6寸大饼。用刀切成等分的8块，然后把饼放在烤盘上 ，底部铺上不沾油纸；中间要留出空隙。
最后刷上奶油和加上适量车打芝士细丝。放入预热烤箱摄氏160度，烤约35分钟致表面和饼底部成金黄。