Sending out hugs and love to all of you moms out there who are wrapping up the end of one season and already getting butterflies about what the next chapter will bring.
Pimento Cheese, Bacon and Rosemary Scones
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp dry ranch powder mix
1 tsp salt
1 1/2 tsp fresh cracked pepper
1 Tbsp. fresh rosemary
1 stick cold butter cut into small cubes
3/4 cup mozzarella cheese (can also you cheddar, pepper jack or monterey)
3/4 cup good pimento cheese (I use Palmetto Cheese original but jalapeno would be great)
3/4 cup real bacon pieces (feel free to fry up about 8 sticks and crumble but I didn't have time for that so I just went easy and used the precooked Hormel bacon pieces)
1 cup buttermilk (or I use 1 cup milk with 2 tsp white vinegar added)
1 egg + 1 Tbsp water
1 Tbsp. Parmesan cheese
Place the flour, baking soda, ranch, salt, pepper and rosemary into a food processor fitted with a steel blade and pulse just to blend. Drop the butter chunks in a few at a time and pulse just until you can tell it has started to blend a get a crumble type texture, approx. 25 pulses.
Dump all of the flour mixture into a big bowl and stir in the cheese, bacon and buttermilk. You will want to mix this just until combined and all wet. It will be a bit sticky but the less you mix the fluffier and fatter the scones will be so less is more.
Sprinkle a tablespoon or two of flour onto a clean smooth surface and scoop out the mixture into one big ball-ish shape. Sprinkle a bit more flour over the ball and using your hands, gently shape it into a large circle that is about 1 inch high and about 12” across. Again, you want to touch this as little as possible so gently smoosh the mixture down flat.
Using a knife, cut the dough into 8 equal pizza slice sections.
Place section onto a lightly greased cookie sheet.
In a small bowl, stir together the egg and water. Using a pastry brush, brush the egg mixture evenly over the top of the scones. Finally, sprinkle the Parmesan and a splash of salt over the tops.
Bake at 400 degrees for approx. 17-20 minutes until very lightly browned and centers are set. If you cook them too long they will be dry and crunchy, gross.
Let them cool as much as possible before gobbling up. These would be great with a honey drizzle. You can also prepare the dough and freeze it to use at a later time. Just allow it to thaw in the fridge overnight before using then roll out. Scones are best when devoured the same day.