Bacon, Cheddar and Green Onion Scones

     We have a little place in town here that makes wonderful scones.  I'm not one that likes a lot of things in my scones and I generally don't like a lot of fruit in them.  I'm a plain black tea and cream scone kinda girl, but every once in awhile I like some flavor.

     I went into the scone shop one day and they had these green onion, bacon and cheddar scones and I was like, give me six!  (there are only two of us here at home, but I was momentarily overcome.) They were so good!  But the scone place is clear across town and not open on Sunday and Monday.  Therefore on a rainy Sunday afternoon, I was forced to find a recipe.

      The one I liked best was on the King Arthur Flour website and since that is the flour I use, it was perfect! I simplified it and have it for you here.

 Bacon, Cheddar, Green Onion Scones

2 cups  Flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tbs cold  butter
1 cup grated cheddar cheese
1/3 cup  finely diced green onions
1 cup bacon, cooked, cooled, and crumbled
3/4 cup heavy cream (have a little extra incase you need it and for brushing on the scones)

• Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
  Combine the flour, salt, baking powder, and sugar. 
• Cut the butter into the flour until the mixture is unevenly crumbly.
• Mix in the cheese, green onions, and bacon.
• Add cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add more cream until the dough comes together. Transfer to a well-floured work surface.
• Pat the dough into a smooth 7" circle about ¾" thick.
• Cut the disk into 8 wedges
• Lay the wedges a baking pan. 
• Brush the scones with a bit of cream to brown crust.
• Bake the scones for 22 to 24 minutes, until they’re golden brown. 
• Remove them from the oven, and cool. 
• Serve warm, or at room temperature.
• Yield: 8 large scones

I serve these with potato cheese soup, or scrambled eggs and fruit, or with whipped or flavored butter for a savory with your daily cuppa. 

Cream Scones and Lady Londonderry Tea

I really like this scone recipe. It is easy to keep the items on hand so that they can be made quickly. I like to drink these with a nice, cuppa tea! One of my new favorites is called Lady Londonderry. More on that below. Otherwise, try Assam or Ceylon tea.

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Cream Scones
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1 1/4 cup Flour
1 1/2 tsp. Baking powder
1/4 tsp. Salt
1/4 cup Cold unsalted butter
3 tbs. Sugar
1/3 cup Whipping cream, or milk
Choose one: 1/2 c. Mini chocolate chips
1/2 c. Currants (raisins)
1/2 c. Dried blueberries or cranberries
1/2 c. Walnuts or pecans
1.2 c. Dried fruit (chopped)

Combine flour, baking powder and salt in a bowl. Cut cold butter into pieces. Using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add sugar and choice of additions. Toss to blend. Add cream and stir just until mixture holds together. Gather into a ball. Knead ten times. Pat dough into a six-inch circle. Cut into 6-8 wedges. Bake at 425 degrees for 12-15 minutes until light golden. Remove scones and place on a towel on a cooling rack. I like to drizzle these with a glaze. Water and some confectioners sugar mixed to a runny glaze.

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Lady Londonderry Tea (Traditional)
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"It is commonly known that, if one had a grand enough standing in society, one could, for a price, taste and design one's own tea blend, which forever after would carry one's name, thus ensuring a legacy of taste with connoisseurs and commoners alike. When Lady Londonderry first aspired to greatness, her attention turned first to the teaching of fashion and etiquette (of which she considered herself an expert) and then to the creation of the perfect tea. It is said she spent weeks in the tea houses, tasting this and that tea, mixing and matching teas to come up with the elusive delicate perfection which she sought. And finally, after two months of intensive research, it was finished. The result was a mixture of Ceylon, India, and Formosa teas, more delicate than English Breakfast and Earl Gray, but with, in her estimation, an essence that would inspire the mind toward things of higher and more noble substance. Lady Londonderry's personal blend. " ---from St. James Tea Room, Albuquerque, NM

"Was Princess Diana's favorite. A very interesting and flavorful tea (hints of strawberry and lemon). Have a cup and see yourself lounging on a divan at the end of the day."

http://www.culinarycafe.com/Store/Traditional_Teas/SAM-109.html