Finally!!!!!!!!!!!! This is probably the longest baking drought I’ve had. BMC have been consuming my life for the past months (in a good way I guess lol). I actually baked this a few weeks ago when I decided to take a night-off, which was something I haven’t done in a looooooooong time. Haha I probably paid for that in term of sleep in the next few days when I was scrambling to finish assignments on time šŸ˜‰ BUT it was totally worth it because I had these harty things to munch on during stressful times. Very good comfort food!

The original recipe required green onions but I just ran out of those that night. So I decided toĀ substituteĀ leek for green onions…I mean leek is just a bigger version of green onions right? šŸ˜‰ It’s also because of my recentĀ obsessionĀ with this veggie. Bacon and leek is a heavenly combination to me, smells so good when they are fried together.


BLC scone (Inspired by: Pink Parsley)


3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons freshly ground black pepper
1/2 cup (1 stick)chilled, unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
1 leek, thinly sliced, pan fried
10 slices of bacon, diced and cooked; then drained of fat
3/4- 1 1/2 cups heavy cream
1 large egg
2 Tablespoons water


Preheat the oven to 400 degrees F. Sift the flour, baking powder, salt, and pepper into the bowl of a mixer fitted with a paddle attachment. Combine on low speed. Gradually add the butter cubes as the mixer is still running, until the mixture is crumbly and studded with butter-flour bits (about the size of small peas). Add the grated cheese and mix until just blended.

Add the bacon, leek, and 3/4 cup of the heavy cream. Mix by hand until all the ingredients are incorporated. If the dough will not hold together and is too dry, add heavy cream 1 tablespoon at a time, stirring lightly with each addition. Do this until the dough is pliable and can be formed into a ball. Do not overwork the dough, or the scones will not be light and tender.

Place the dough on a lightly floured surface. Pat into a ball, and roll into an 8-inch circle that is about 1/2 inch thick. Cut into 8 wedges for more substantial scones, or 10 wedges for smaller scones.

Combine the egg and water in a small bowl.

Place scones on an ungreased baking sheet, and brush each scone with the egg wash. Bake 18-20 minutes, or until golden brown and no longer sticky in the middle.

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