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Bacon Cheddar Breakfast Scones

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  • Bacon Cheddar Breakfast Scones

    Ooh, these are good!

    1 1/4 cup almond flour (press down into cup to measure)
    1/4 tsp. baking soda
    1/4 tsp. salt
    1/2 c. grated sharp cheddar cheese
    4 slices bacon, cooked crisp and chopped (more would be good too)
    1/4 c. melted bacon fat
    1 large egg, beaten

    Mix all thoroughly, make 5 balls and place on greased cookie sheet (I used a pie pan). Mash down a bit, or shape into scone shape (whatever that means to you).

    Bake at 350 degrees for 12-15 minutes, or until firm.

    I dare you to let these cool before you eat them.

  • #2
    omg im drooling ....

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    • #3
      My stomach actually growled when I read this.
      Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

      http://www.krispin.com/lectin.html

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      • #4
        That sounds wonderful! Would it be possible for you to post the weight of almond flour - either grams or ounces! (I never know what a cup is here in the UK and when trying recipes using cups etc (I bought some measuring cups from Lakeland) I can never tell "if it is meant to be like this"!!!

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        • #5
          Breadsauce: This is a very forgiving recipe. Just dump and lightly tamp and see what you get. You can always add more flour. I used Trader Joe's Almond Meal, which doesn't look like the almonds were peeled. Your flour may be different, so just give it a whirl. You should be able to pick up a blob of dough and shape it in your hands, so you can adjust flour amounts till you get that.

          I also used more or less the same recipe to make some chocolate scones, adding just a tad of liquid sweetener to the batch (maple syrup, 'cause that's what I had on hand), and using melted butter for the oil. I chunked up a chocolate bar (about a half cup worth) for the chocolate. These were AWESOME hot from the oven -- the chocolate chunks all melty and stuff. They're pretty wonderful this morning, cold from the fridge, with my morning coffee, too. I think I'll add vanilla next time. Maybe a spoonful of espresso.

          I'll use this basic recipe to experiment with other flavors -- banana walnut comes to mind, or blueberry. Or sausage. Ooh, orange marmalade! Lemon poppyseed! The mind boggles at all the options. I'll bet using coconut oil for the oil will add a terrific flavor and make the final result a tad crisper.

          Let me know what flavors you come up with.

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          • #6
            YAY!! thanks for sharing - these sound absolutely delish!

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            • #7
              Originally posted by breadsauce View Post
              That sounds wonderful! Would it be possible for you to post the weight of almond flour - either grams or ounces! (I never know what a cup is here in the UK and when trying recipes using cups etc (I bought some measuring cups from Lakeland) I can never tell "if it is meant to be like this"!!!
              I had the opposite problem this morning...1 cup almond flour is about 100 grams..so for this recipe you need 125 grams.

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              • #8
                I make a similar biscuit but I add grated zucchini or cauliflower for added texture and nutrients.

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                • #9
                  you had me at "bacon cheddar"
                  sigpic

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                  • #10
                    Anything with bacon and cheddar cheese is great in my book.

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                    • #11
                      These were excellent. I made sausage gravy and poured it on top. Yum. Yes, I used flour to thicken the gravy because I was out of eggs.

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                      • #12
                        I LOVE sausage gravy! What kind of sausage did you use? Try using arrowroot or xanthan gum for thickening and see if they're acceptable substitutes for flour.

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                        • #13
                          I used local bulk sausage, the chunky kind. But any bulk sausage will do. I read that you can use eggs to thicken the gravy but I was out so I went ahead and used flour since this is a cheating kind of week.

                          Brown 1 lb bulk sausage
                          Add 1/4 cup flour or equivalent thickener
                          Stir in gradually over medium heat 2 cups whole milk (I think half and half will also work)
                          Add salt and pepper taste
                          Last edited by Adrianag; 12-30-2010, 03:16 AM.

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                          • #14
                            You can also use cream cheese to thicken sausage gravy...

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                            • #15
                              I made these this morning. Came out pretty good. They were definitely the scone texture. I'm not typically a huge fan of scones (too dry for me), but these were good. I might add an extra egg next time to make the mixture a little more dough like.

                              Thanks for the recipe!

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