Summer weekends for me usually consist of travel baseball tournaments for my son. As we reach July, his season has come to an end and as much as I LOVE watching him play ball, I am so looking forward to quiet Saturday mornings, sipping coffee on my front porch and not having to go anywhere! My three kids also love these mornings because they roll out of bed whenever they want and usually have something yummy to eat waiting for them. This month I wanted to combine several of my favorite southern flavors, bacon, cheddar, butter and corn meal into one quick and easy breakfast fare. Because we are featuring the Vegetable Cutter Attachment this month, I decided to use the grater drum to shred my frozen butter into perfectly curled butter shavings that mix into my scone batter just right.
Just like with our Pie Crust post from last year, by using butter shavings, you get a perfectly flaky biscuit or scone. The Vegetable Cutter Attachment is probably the attachment I use the most. From slicing and grating vegetables, potatoes and especially cheese, I don’t think I could live without this amazing accessory to my Ankarsrum.
As I mentioned above, for this recipe I used the grating drum to grate my frozen butter as well as for grating a delicious smoked cheddar cheese. Growing up in a large family, we always purchased cheese in bulk and my mom would grate it all and freeze it for a longer shelf life. I still do this myself and have found a great tip for freezing grated cheese, is to spread it all out on a baking sheet and pop in the freezer for a couple of hours. Once frozen, you can transfer the grated cheese into plastic zip top bags and return to the freezer. By freezing on the baking sheet first, you prevent the grated cheese from just getting smashed together had you placed it in the bag right after grating it.
A scone is what a southerner would call a biscuit because it combines flour, leavening agents (baking powder, baking soda and salt), a solid fat of some sort (lard, butter, shortening) and then a liquid fat (buttermilk or cream). You could certainly make this a traditional scone by using all wheat flour but I wanted to pay homage to my southern roots by incorporating a bit of corn meal to make this a cross between corn bread and biscuits. Scones can be rolled out and cut just like a biscuit but a more traditional method of cutting scones is to roll the dough out into one large round, divide like you would cut a pizza or a pie (leaving each triangle slightly touching) and bake on a hot stone. I personally love this method because it reduces waste and cuts down on how much you handle the dough which can lead to a tough and heavy scone or biscuit. I also prefer baking my biscuits and scones on a hot baking stone. This will help give you that nice crisp outer texture while maintaining a moist interior. For this particular recipe, I used the base to my Emile Henry Bread Cloche. It was the perfect size for this recipe. However, any baking stone or pizza stone will work!
Due to dietary reasons, I used turkey bacon in this recipe but you can use whatever type of bacon you like. Turkey bacon lacks the fat content of beef or pork bacon so I find that cooking the strips in a bit of olive helps to crisp it up. I also enjoyed melting the butter for the tops of the scones in the same pan after my bacon finished cooking. Then if you decide to scramble or fry some eggs to accompany your scone, you have a pan with leftover bacon grease and a little melted butter which will just complement the dish even more!
If you are like me and don’t keep buttermilk on hand, you can easily add 1 Tbsp. of vinegar or lemon juice to 1 cup of regular cows milk to make your own “buttermilk”. This can also be done with almond, coconut or soy milk. You may also substitute chopped chives in place of the rosemary if you prefer that flavor profile. Enjoy!
Bacon Cheddar Rosemary Scones
Prep Time: 20 minutes
Bake Time: 20 minutes
Yield: 8 servings
5 slices of bacon, chopped and cooked until slightly crispy
2 Tbsp. butter, melted
8 oz. cheddar cheese (cold cheese will grate more easily)
6 Tbsp. butter* (For grating purposes, place your butter in the freezer for at least 20 minutes before starting the recipe)
1 1/2 cups all purpose or pastry flour
1/2 cup corn flour
2 tsp. baking powder
1/2 tsp. + 1/8 tsp. baking soda
1/2 tsp. salt
1 Tbsp. dried rosemary
1 cup buttermilk
garlic salt for garnish, optional
While waiting for your butter to get cold, chop and cook your bacon in a small saute pan until it is slightly crispy. Remove cooked bacon pieces from the pan, setting the bacon aside and removing the pan from the heat. Place the 2 Tbsp. of butter into the cooling pan. This will melt the butter without the fear of burning it.
Place your baking stone into your oven and preheat to 450°F.
With the Ankarsrum mixer turned on its side, attached the Vegetable Cutter Attachment with the large grating drum. Click HERE for a refresher on the the use of this attachment. With the machine set to high speed (about 6 o’clock on the speed dial), place a medium sized bowl under the attachment and run the block of cheese through the attachment. Turn the machine off and remove the grating drum to make sure no cheese is left in the attachment. Set cheese aside.
Replace the grating drum into the housing and re-secure with the locking ring. Place a small bowl under the attachment and turn machine to high speed. Take the cold butter from the freezer and run through the grater with the help of the plastic plunger. Once grated, turn machine off and remove grating drum to make sure no butter is left in the attachment.*If you do not plan on grating your butter, cut into 1 Tbsp. pieces and allow to fully come to room temperature and proceed as normal with the recipe.*
Remove the Vegetable Cutter Attachment and turn machine upright. Place the beater bowl, fixed with the single wire whips onto the Ankarsrum base. Combine the flour, corn meal, baking powder, baking soda, salt and rosemary into the mixing bowl and turn on low just until combined.
Add the grated (or room temp.) butter and mix on low just until a crumbly texture is achieved. Add the grated cheese and chopped bacon to the mixture and slowly pour in the buttermilk. Mix on low just until a soft dough is formed (no more than 1 minute). Do not over mix as this will cause your scone to be tough. Once dough is formed, turn machine off and turn dough out onto a slightly floured board or pastry mat. Sprinkle a bit of flour onto the dough and with floured hands, fold and turn the dough a few times to form a somewhat uniform ball. Remember, do not handle too much. With a floured rolling pin or just with your hands, press/roll dough into an 8-10 inch round and about 2 inches thick.
Remove your hot stone from the oven and gently move your dough round onto the stone. With a large knife, pastry cutter or pizza cutter, cut into 8 equal pieces. With a pastry brush, baste tops of scones with melted butter and sprinkle a bit of garlic salt if desired. Place stone back in the oven and bake 18-20 minutes or until scones are golden brown.
When done, remove the scones from the baking stone with a large spatula and allow to cool slightly before serving.
Cooks Notes: If using freshly milled flour, I recommend using 2 cups soft wheat flour in place of the 1 1/2 cups of all purpose flour.