Scones with Raspberry Jam

This scone recipe was a must-have for the month of September. Why, you ask? Well, for starters, IT'S FAIR SEASON! I know it's supposed to be called the Washington State Fair, but old habits die hard and I still call it, the Puyallup Fair--SUE ME.

INGREDIENTS:

2 cups of all purpose flour

1/2 teaspoon of salt

1 Tablespoon of sugar

2 1/2 teaspoon of baking powder (I recommend the brand Rumford)

6 Tablespoons of softened, unsalted butter

3/4 cup to 1 cup of heavy cream

YOU WILL ALSO NEED:

raspberry jam (of course!!)

INSTRUCTIONS:

Into your stand mixer (or by hand), add in your first 4 ingredients. Mix well. Add in your softened butter. Place the dough hook onto your stand mixer, turn mixer to 'stir,' gradually turn to speed 2, and mix just until crumbly. With the mixture still on, add in 3/4 cup of your heavy cream. Mix just until dough starts to pull away from the sides and turn into a ball. Onto a lightly floured surface, dump your dough on top, and form it into a smooth ball. Divide dough into fourths, flatten out each piece into a 1 inch disc, and cover tightly with saran wrap. Place the discs into the fridge until chilled, about 3 hours OR overnight. Remove dough from fridge and shape into scones. Place shaped scones on some silpat (or parchment paper) and bake in a preheated 400 degree oven for about 14 minutes, or until tops and bottoms have slightly browned. Serve warm with some jam.

NOTES:

-This recipe makes 16 small scones. You may cut them out larger if you'd like, just make sure to bake them a bit longer.

-Make these ahead! Unbaked scones be stored in the fridge for up to a week or may be frozen for later use.

-These taste best eaten the same day. You may keep these in an airtight container and keep them on the counter for 2 days. I recommend reheating them in the oven. Homemade scones lose their texture over time and do not taste good when you reheat them in the microwave.

-Bake only as much as you can eat! FRESH SCONES ARE THE BEST!

Cheese and Bacon Scones

If you are a lover of scones, then my recipe is a must-try! Most people love sweet scones filled with jam (recipe for that one is coming up! :)), but if you are looking for a change, or have never tried a savory, moist, and cheesy scone, then this recipe will be a game-changer for you!

INGREDIENTS:
2 cups of all purpose flour (I recommend the brand King Arthur)

1/4 tsp of salt

2 tsp of sugar

2 1/2 tsp of baking powder (I recommend the brand Rumford; it's aluminum-free)

1/2 tsp of ground mustard powder

1 Tablespoon of dried onion

6 Tablespoons of cubed, softened unsalted butter

4 ounces of shredded Asiago cheese

4 ounces of shredded extra sharp cheddar

1/3 cup of bacon bits

1 cup plus 1 Tablespoon of heavy cream

FOR EGG WASH:
1 egg plus 1 Tablespoon of water lightly beaten

INSTRUCTIONS:

1. Add the first 6 ingredients into your stand mixer fitted with the dough hook. Turn the mixer to "stir" and mix until all combined. Turn mixer off and add in your cubed butter. Turn mixer to speed "4" and mix until crumbly. Turn mixer off again and add in your shredded cheeses and bacon bits and mix just until combined or until all of the cheese and bacon bits are covered in flour. With the mixer on "stir" add in your heavy cream and mix just until the dough forms a ball. The dough should be wet but not be too sticky.

2. Place your dough onto a lightly floured surface, and quickly shape it into a ball. Divide the dough in half, and using your hands, flatten out each ball into a 1 inch thick disk. Cover each disc in saran warp and allow them to rest in the fridge for 1 hour.

PREHEAT YOUR OVEN TO 400 degrees F.

3. Remove your discs from the fridge and cut out your scones. Place them onto an un-greased baking sheet fitted with some parchment paper on top. Add a layer of egg wash to each scone. Bake for 15-17 minutes for larger scones and 12-15 for smaller ones (I cut out 12 larger scones and they take about 17 minutes in my oven). You'll know when they're done when they become golden brown on top and are slightly golden brown on the bottom. Allow to cool for 15-20 minutes before eating.

NOTES FOR THE BEST SCONES:
-If using real bacon, cook bacon and them crumble it up to make 3/4 cup. If using diced ham, use 3/4 cup as well.

-Use good baking powder with no aluminum in it.

-Use good flour.

-Don't overwork the dough.

-Use heavy cream instead of buttermilk.

-Use silpat vs. parchment paper (it rises better and cooks more evenly).

-Oven times vary; the colder the dough, the longer it'll take to bake.

-May mix by hand using pastry cutter or even a food processor (be careful not to over-mix when using a food processor).

-Use extra sharp cheeses for optimum cheesy flavor. :)

-Great make-ahead recipe; dough can sit in the fridge for up to three days or may be frozen for later use.

-Do a double egg wash if you have time. Wait 15 minutes after the first coating, then add another coating of egg wash; it makes the tops nice and golden brown and gives the scones a nice crunch!