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Bacon, Ham & Cheese Scones

Bacon, Ham & Cheese Scones

Bacon, Ham and Cheese Scones (makes 12 scones)

Ingredients:
2 cups flour
1 1/2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
4 tbsp cold unsalted butter– cut into cubes
1/2 cup toasted walnuts– chopped
2/3 cup combination of grated Italian five cheeses (Parmesan, Mozzarella, Provolone, Romano, Asiago) and sharp Cheddar cheese
3 cooked bacon strips– chopped
2 slices ham– chopped
1 stalk green onion– chopped
2 cloves garlic– finely chopped
1/2 cup plus 2 tbsp heavy cream
2 eggs

Method:

  1. In a large bowl, mix loud, sugar, baking powder and salt to combine. Add cold butter, rub with your fingers until the mixture resembles crumbles. Add in walnuts, cheeses, bacon, ham, garlic and green onion. Mix well. Make a well in the center.
  2. Whisk cream and eggs in a small bowl to combine. Reserve 2 tbsp of the egg mixture for glazing. Pour the remaining egg mixture into the flour mixture. Using a spatula, mix until the dough just combined.
  3. Transfer dough to a floured surface. Gently knead the dough a couple of times, then pat into a disc. Divide the dough in half, then shape each half into a disc of 6-inch diameter. Cut each disc into 6 equal small wedges.
  4. Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes (see note below). Meanwhile, preheat oven to 375°F.
    Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.

Regina’s Note:

  • Freezing scones: According to King Arthur’s Flour website, chilling scones for 30 minutes before baking help relax the gluten in the flour, and thus producing flakier scones. My view is that if you have time and room in your freezer, go for it. If not, pop in the oven right away is okay too, just be sure to preheat the oven before prepping.
  • If you want to spice it up, feel free to add in some crushed red chili flakes or fresh chopped jalapeno peppers.
Bacon, Ham & Cheese Scones

Bacon, Ham & Cheese Scones

 

 

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I made these dinner rolls for the first time to go with steak dinner tonight. It’s a variation of basic sweet dough. The rolls are very soft and the flavor is subtle even though I added in 5 tablespoons of cheese and 2 big cloves of garlic. For some green touch I also added in some green onion. The rolls are big because I realized  during 2nd proofing that I made 6 pieces rather than 9 pcs 🙂 Other than the look the rolls come out pretty good and will make it again, maybe with different variation like nam yee+ five spice+green onion, or nutella for a sweet version.

Cheese & Garlic Dinner Rolls

Cheese & Garlic Dinner Rolls

Cheese & Garlic Dinner Rolls Recipe (makes 9 rolls)

Ingredients:
2 1/4 cups bread flour
1/2 tsp salt
1 1/2 tbsp milk powder
3 tbsp sugar
1 tsp dry yeast
2 cloves minced garlic
5 tbsp grated asiago cheese
1 egg
125 -150 ml warm water
2 tbsp butter

Optional: chopped green onions
dash of salt and black pepper
shredded cheese for garnish on top
Methods (using a stand mixer):

  1. In the mixing bowl mix well the first 7 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test.
  2. Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size.  (To speed up the resting time a little I let the bowl sit on a moist hot towel)
  3. Lightly knead the dough a few times to punch out big air pockets trapped inside. Divide into 3 equal portions. (If you’re not using optional stuff listed on the top, divide the dough into 9 equal small rolls and rest them in a greased square pan for 45 minutes before baking).
  4. Take 1 portion and roll it out, sprinkle some green onions, ground black pepper and salt on top. Roll the dough up like a swiss roll. Pinch to seal the edge. Then cut into 3 equal small rolls, with cut side facing up and put on a square baking pan. Repeat this step with the other 2 portions. Leave a little space among the rolls as they will expand during 2nd proofing and baking.
  5. Cover the rolls and proof again for 45 minutes (again, I used moist hot towels underneath the pan to speed up proofing time).  Sprinkle some cheese on the top and baked in preheated 350°F oven for 20-25 minutes, turning half way until golden brown. Brush top with melted butter and serve hot.

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