I don’t know if it’s just me, but I tend to have a default thought when I get it into my head to bake. For me it has been muffins for a while, which is odd as I didn’t have them much growing up (they’re not a British thing). Scones were more common but I seem to need to think on them more, though I am improving. I guess they are a little less forgiving but even still, I should make them more as they can be so delicious – the gingerbread scones and pear and fig scones I’ve made are firm favorites and nicely different. A new immediate favorite were these apple and bacon cornmeal scones. These are so delicious, they are always eaten up in no time. Plus, as with most scones you can make them ahead and freeze.
I mentioned when I shared the gingerbread scones that the British and American versions do seem to differ a bit in texture – British scones tend to be very buttery and soft while American ones tend to be drier and harder. Personally I prefer the British ones, and to me very little beats the British tradition of a ‘cream tea’. A nice buttery scone with a fruity jam and clotted cream on top alongside a pot of tea is just so good. When I was over in the UK last summer and saw cream teas on the menu at some gardens we were visiting, I couldn’t resist as it had been so long.
Well despite all that introduction, these apple and bacon cornmeal scones are not really like the traditional British ones other than the fact they’re relatively moist and buttery. The flavors are quite different, but they are so good I’d still happily have them in my cream tea, although without the jam and cream. They have a delicious moist fruity sweetness, if that makes sense, from the apple, a little salty crunch from the bacon and that slightly rough texture from the cornmeal that somehow fits in perfectly. The flavors all go together really well and they are addictively good.
How they’re made
True, these take a little extra effort than a basic scone, as the bacon and apples are cooked ahead of time, but they are still far from difficult as the food processor does the work of combining everything. Then you just flatten the dough slightly, cut it and bake. See how easy it is:
This is a pretty moist dough so don’t expect to cut nice circles from the mixture – rough squares or triangles are more appropriate here. Think rustic – it kind of goes with the flavors anyway (or that’s what you can tell people).
As soon as anyone takes a bite of these apple and bacon cornmeal scones, though, I think any views on how pretty they are or aren’t will be forgotten as they’re so tasty. Delicious, slightly sweet with a slight crunch, these apple and bacon cornmeal scones were an instant hit in our house. As I say they also work really well to freeze when you make them and cook them at a later point – just add a couple minutes to the cooking time but bake straight from frozen. But you might want to make a double batch if you want to freeze any. They’re pretty hard to resist once baked.
A delicious combination of flavors and textures.
- 1/2 lb apples 225g, 1 medium apple
- 2-3 slices smoked bacon streaky
- 1/2 cup all purpose flour 70g plain flour
- 1/2 cup cornmeal 85g
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp sugar
- 4 tbsp butter cold
- 1/4 cup buttermilk 60ml
preheat the oven to 400F/200C.
Peel and core the apple and cut into slices then lay the slices on a baking sheet lined with parchment paper. Bake the apple slices for around 20min until they look dry on top and are just starting to color. Let them cool a little but leave the oven on.
Meanwhile cook the bacon until crisp - either fry, grill or you can also do in the oven on a baking sheet for around 20min, turning now and then. Drain excess fat and break up the slices.
In a food processor, add the dry ingredients - flour, cornmeal, baking powder and salt - and pulse to mix.
Dice the butter and add to the flour mixture. Pulse until you get a breadcrumb-like texture.
Add the apple, bacon and buttermilk and pulse to combine. Try not to overmix or break things up too much, you want it just combined and a little chunky.
Turn the mixture out onto a floured surface, flatten it out to around 2/3in/2cm thick and cut into squares/rectangles/triangles.
Carefully transfer the scones to a lined baking sheet and bake for approx 20min until browning around the edges.
You can freeze these after making them - just freeze, separated, on a baking sheet then once frozen transfer to a box or freezer bag. Then bake form frozen (putting on a baking sheet etc as above) with a couple minutes extra added to baking time.
Try these other tasty scones:
See all the other make-ahead breakfast ideas being shared:
- Apple and Bacon Cornmeal Scones by Caroline’s Cooking
- Lemon Crumb Cake by Life Tastes Good
- Nana’s New York Crumb Cake by The Crumby Cupcake
- Overnight Nutty Coffee Cake by Family Around The Table
- Asparagus Quiche in Hash Brown Crust by Wimpy Vegetarian
- Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
- Ham and Cheese Empanadas by Asian In America
- Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
- Overnight Breakfast Casserole by Soulfully Made
- Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
- Sous Vide Egg Bites by Cricket’s Confections
Sides and Veggies
- Asparagus Tart with Goat Cheese and Spring Greens by Monica’s Table
- Baked Chili Maple Bacon by Food Lust People Love
- Blackberry Orange Oatmeal Bowls by Hezzi-D’s Books and Cooks
- Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
- Vegetable Lasagna by Cindy’s Recipes and Writings
- Carrot Cake Pancakes by Brunch-n-Bites
- Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
- Flourless Chocolate Torte by Pies and Plots
- No Bake Peanut Butter Pie by The Freshman Cook
- Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
- Strawberry Almond Crumble by Sunday Supper Movement
Remember to pin for later!
This post was originally posted in Feb 2016, before photos were updated with the following image: