I’m excited to share a reveal for the Secret Recipe Club this month. One of the bloggers from Group A was orphaned and Sarah needed someone to volunteer. I jumped at the opportunity to help, out since my group has a break this month and its another chance to blog with my old group B.
Casa Costello is authored by Helen Costello and I knew immediately that I would love her blog when I saw cakes and bakes in the logo. You know I’m all about sweets! As I was looking through her recipe index, this one recipe jumped out at me…Mint Aero Swiss Roll. I love mint and chocolate together, but had never heard of mint aero candy. I might need to have my friends in the UK a couple bags to try them out. Ironically, I decided on one of the few savory recipes Helen has and went with her recipe for cheese and bacon scones. She also has a twist that she replaces the cheese with maple syrup. I bet they’re delicious, unfortunately my family is not a big fan of maple, and I didn’t want to have to eat them all myself! In addition to her food blog, Helen also has a lifestyle and travel blog where she shares her family’s adventures around the UK and southern France.
These scones were the prefect addition to a quiche I made and I loved the texture. The hardest part of the recipe was converting the UK measurements into US measurements. I think I got it close enough since they came out perfect.
8 slices bacon, cooked and cut into small pieces
1 2/3 cup flour
Dash of salt
Fresh ground pepper
3.5 oz milk
3 Tbsp unsalted butter, cold
1/2 – 3/4 cup shredded cheddar cheese
1 egg, beaten
Preheat oven to 350 degrees. In a large bowl, combine the flour, salt and pepper. Cut in the cold butter with a pastry knife or use your fingers if you want to get messy.
Slowly add in the milk and stir with a fork (or a knife like Helen uses) until just combined. Add a tablespoon of milk or more if you need the dough to come together. Mix in the bacon and cheese and then turn out onto a floured surface.
Form the dough into a circle and flatten. These scones do not rise. My dough was about 1/2 inch thick and I was able to get 8 round scones out of it. Cut the scones into triangles or use a biscuit cutter.
Brush the tops with beaten egg. Bake for 15 to 18 minutes or until golden brown. Serve warm.
Check out all the other recipes in today’s SRC reveal!