Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Bacon and Cheese Scones



Posts : 16575
Thanked : 806
Join date : 2013-01-12

Bacon and Cheese Scones

Post by Lobo on Sat 13 Feb 2016, 9:03 pm

Bacon and Cheese Scones

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6
While most people think of scones as sweet treats, they can also be filled with savory ingredients, like these irresistible rounds of meat-and-cheese goodness, for a delicious change of pace. For a sinfully delicious treat, spread halved scones with sweet onion or bacon jam.

  • Printer Friendly Version

  • 118


  • 3 thick slices applewood-smoked bacon, cut crosswise into
      1/2-inch (12-mm) pieces
  • 2 cups (10 oz./315 g) unbleached all-purpose flour
  • 1 cup (4 oz./125 g) grated Parmigiano-Reggiano cheese
  • 2 tsp. baking powder
  • 1/2 tsp. freshly ground pepper
  • Pinch of salt
  • 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into
  • 1 egg
  • 3/4 cup (6 fl. oz./180 ml) heavy cream or whole milk


Preheat an oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

In a fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels.

In a large bowl, using a fork, stir together the flour, cheese, baking powder, pepper and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs the size of small peas. In a small bowl, whisk together the egg and cream until blended. Pour the egg mixture over the flour mixture and stir with the fork just until the dough comes together.

Turn the dough out onto a lightly floured work surface. Sprinkle the bacon over the top and use your hands to fold and push the dough to distribute the bacon. Bring the dough together into a ball. Using a floured rolling pin, roll out the dough into a round about 1/2 inch (12 mm) thick. Using a 3-inch (7.5-cm) biscuit cutter, cut out as many scones as you can. Pack the scraps together and reroll them to cut out more scones. You should have about 12 scones. Space the scones evenly on the prepared baking sheet. Bake until the scones are golden brown, about 12 minutes.

Transfer the scones from the baking sheet to a wire rack to cool slightly. Serve warm. Makes 12 scones.

Adapted from Williams-Sonoma Bake Good Things (Weldon Owen, 2014).

    Current date/time is Tue 25 Oct 2016, 3:31 am