Tonight I met the girls at Alice’s Tea Cup for some tea, scones, and…dinner? Yes–Alice does dinner. :) And a delicious one, might I add. I think that this adorable place often gets overlooked for anything other than tea, scones and brunch, but I am telling you, their lunch and stronger meal items are just as delicious (and the wait is often much less). Chai tea with a bowl of broccoli soup and a black forrest ham sandwich on golden raisin semolina. Oh and a couple of nibbles of my favorite pumpkin scone.
So, in the spirit of scones and friends, I thought I’d post some pictures from one of my favorite Sundays in the Hershman kitchen. Whenever I am looking to get away from the city smog and teeeeeny kitchen space, Jessie’s place is always a great place to hide out and emerse myself in all things “suburbia.” Morning coffee with the Sunday ads, no-goal Target runs, and family dinners with placemats–does it really get much better than that? Well, when you throw in my love for their beautiful kitchen, Jessie and I are “suburban-moms-in-the-making!"
BACON, GRUYERE, and GREEN ONION SCONES
Source: Spoon, Fork and Bacon
Recipe makes 12 scones
- 2 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup cold butter, cut into small cubes
- 4 strips bacon, cooked and crumbled
- 2/3 cup gruyere cheese, grated
- 2 green onions, thinly sliced
- 1 teaspoon cracked black pepper
- ½ cup buttermilk
- ¼ cup heavy cream
- In a pan, crisp up 4 strips of bacon. Once cooked and cooled, chop or crumble to small pieces.
- Preheat the oven to 375°F.
- Cut cold stick of butter into cubes and place into the fridge to stay cold.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- Remove the cold butter from the fridge and cut into the flour mixture until the mixture has formed a fine, mealy texture.
- Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
- Slowly fold in the buttermilk and mix until a ball dough is able to form.
- Mold the dough into two discs and refrigerate for about 30 minutes.
- Once chilled, flatten the discs to about ½ inch thick and cut into six triangles as if you were cutting pieces of a pie. Place the scones onto a parchment lined baking sheet.
- Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops become a beautiful golden brown.
- Serve warm, and always offer (real) butter. I can’t imagine them any other way.
They were perfect on the train ride back to the city…and for breakfast the next day as I hurried around my little apartment, getting ready to jump back into the daily grind and start my work week. Maybe I’ll have to try our Alice’s recipe for those pumpkin scones next. We’ll see!
Cheers to Sunday Scones on this rainy city Wednesday,