Idaho® Potato, Bacon and Gorgonzola Scones
Ingredients:
- 1/3 lb. Idaho® fingerling potatoes, try purple or red varieties for best visibility
- 3 cups bread flour
- 3 tablespoons sugar
- 1 tablespoon and 1 teaspoon baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter, cold and cut into bits
- 2 eggs, beaten
- 1 cup buttermilk
- 1-1/4 cups gorgonzola, crumbled
- 5-6 slices thick-cut bacon, cooked, cooled and crumbled
Directions:
- Prepare 2 baking sheets with parchment. Preheat the oven to 425°.
- Prepare the potatoes: slice thin, about 1/4 inch or less, and blanch in boiling water for one minute. Remove and cool in ice water for about 2 minutes. Drain and pat dry. Set aside.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter in using a pastry cutter or your hands, until it resembles coarse crumbs. You should see pea-sized chunks of butter. In a smaller bowl, whisk the egg and buttermilk. Make a well in the center of the dries, pour in the liquids, and stir with a wooden spoon until the dough has pulled in most of the dry ingredients. Stir in the cheese, bacon and potatoes and finish mixing the dough.
- Scoop the dough and drop by the spoonful onto the prepared sheets. If you like, whisk an egg with a few teaspoons of water and brush over the tops of the scones for a shinier appearance.
- Bake scones for about 15 minutes, moving sheets from top to bottom and front to back halfway through baking. Cool briefly and serve warm.
Notes:
To make 54 scones (baking by weights):
- 1 lb. sliced, Idaho® fingerling potatoes, try purple or red varieties for best visibility
- 50 oz. bread flour
- 5 oz. sugar
- 1.5 oz. baking powder
- .6 oz. salt
- 24 oz. sweet butter, cold and cut into bits
- 6 eggs (12 oz.)
- 24 oz. buttermilk
- 1 lb. gorgonzola crumbles
- 1.25 lbs. thick-cut bacon, cooked, cooled and crumbled
Print Recipe
Yield: 18 2-inch scones
Source:
Mani Niall
Sweet Bar Bakery
Oakland, CA
