Breakfast & Brunch

Petite Scones Lorraine

So the other day I was giving the matter some thought… with a name like The Sword in the Scone, how often should I be posting scone recipes?

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Don’t get me wrong, I love scones. But I mostly chose the name because it’s memorable and I like thinking of my kitchen knife as a sword. Then on my drive home today, I also thought of “The Scone Cold Fox,” which made laugh to myself alone in my car. Can you imagine?! How I only wish I had the nerve to call myself that.

The thing is, I don’t want to become the “girl with the scones.” I really try to have a wide variety of recipes on here, mostly because I like to make a wide variety of things! There are definitely some bloggers that unintentionally become known for a specific type of recipe, and I don’t want that to be me. Honestly though, if you’re posting a one-pan chicken dinner recipe on a biweekly basis, you’re asking for it.

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The other thing about scones is the basic recipe is pretty much always the same. That’s one of these reasons I love them. You can make them sweet or savory, change what you fold into the dough, but the  ratio of flour/butter/cream rarely needs to be altered. It’s great for guaranteeing the results of your baking, but it makes for pretty boring blog content. Sure, I could post a dozen different scone recipes I’ve made, but they’d all be mostly the same.

These Scones Lorriane are a variation of my standard, trustworthy savory scone recipe that you might remember from my very first post, but they are anything but boring. I got the idea when I had a good amount of Gruyère left over from this super yummy pasta. Gruyère, bacon, eggs, cream, butter, flour, are all the ingredients of the classic Quiche Lorraine. Switch up the amounts and add some leavening, and you’ve got yourself a scone.

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Not just any scone either. A petite scone! These were on my list to make for last night’s catering endeavor (which was so much fun, but more on that later), and in order to make them finger-food friendly, I cut them small and named them “petite” because how adorable? It was a great idea for serving a large number of people. It was not as good of an idea for testing the recipe in my kitchen, because at that size I could put them away almost as effortlessly as chips…

I know everything is supposed to be better with bacon. Which sure, I’ll mostly agree with. Nevertheless, if you told me I could never eat bacon again I wouldn’t be devastated. I like a good BLT in the summer, and keep bacon in my freezer for making spaghetti carbonara (yum), but those are about the only times I eat it.

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Until now. Because, while I don’t want to become the “girl with the scones” on the Internet, I’m about to become “Sara with the bacon cheese scones” in my real life. I want to make these again and again, for every event/gathering/visit with a friend. The salty bacon bits and that cheese in a buttery, crumbly scone? Remind me why I was happy to be a vegan for so long.

My favorite part of a piece of quiche is the part just below the edge, where the crust bakes up extra crumbly on one side and melds into the filling on the other. Each forkful has equal parts golden brown crust and eggy custard. I can’t be the only one who thinks this is the best.

Well, these Petite Scone Lorraine taste exactly like that part of a quiche. Except they are even better because they require significantly less work and time than baking a quiche. No rolling pie crust or trying to transfer the pie plate into the oven without spilling all the filling… simply fold a few ingredients together, cut, and bake. What’s more, no waiting for them to “set” after taking them out of the oven. 1. Remove from oven. 2. Wait until you can pick one up without burning your fingers (maybe). 3. Put scone in mouth. Then if you’re like me, repeat steps 1-3. Err, twice.

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Petite Scones Lorraine
Yields 20-24 miniature scones

The classic French quiche in the form of miniature scones! The best addition to any brunch spread.

INGREDIENTS:

  • 2 cups (240g) all-purpose flour
  • 1 tsp. (5g) granulated sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup (4oz) Gruyére or Swiss cheese, shredded
  • 1 oz. cooked, crumbled bacon, cooled (about 1/3 of a cup, or 4 slices)
  • 1/2 cup (115g) unsalted butter, frozen and grated*
  • 1 large egg
  • 1/2 cup, plus 1 Tbs. heavy cream
  • Egg wash, optional

INSTRUCTIONS:

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the shredded cheese and bacon pieces, coating them in flour. Gently mix in the frozen butter.

In a small bowl or large measuring cup, whisk together the egg and 1/2 cup of cream. Pour over the dry ingredients, folding in it until a dough comes together. Take care not to overwork the mixture. You may need to add an addition tablespoon of cream.

Turn dough onto a floured surface and careful press it into a disc about 8 inches in diameter and 3/4-1″ thick. Using a sharp knife, cut into 20-24 wedges.

Place scones on the prepared baking sheet an inch apart, and lightly brush with a bit of egg wash, if desired. Bake for 12-23 minutes, until the edges are golden brown.

Transfer scones to a wire rack and allow to cool slightly before serving. These are the best when enjoyed right away!


*At least an hour before starting the recipe, place a stick of butter in the freezer until solid. Then grate it onto a plate just like you would a block of cheese. These small pieces of butter are what makes the scones so flaky!

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