Today is a good day.
I woke from a deep and luxurious sleep this morning, and it was still half dark and the curtains in our bedroom flapped in the breeze as cool air rushed in. I pulled up the covers, nestling down deeper into my bed and enjoyed the sensation I had been waiting for all summer: feeling chilly!
Today is also a good day because Sharon is coming up from Atlanta for a visit this weekend, arriving tonight and leaving on Monday. This evening we’ll have dinner, just the four of us – Mom, Dad, Sharon, and me, before Andy arrives tomorrow afternoon. The original four, reunited. We’ve made an extensive list of all the things we want to make while we’re together. All weekend we’ll have both ovens and at least two burners going at any given time, churning out steaming pots of soup and batches of granola and muffins.
We’ll make our very favorite Pumpkin-Walnut Scones. It’s a tradition. But we may also make these BLT Scones. When we served these scones to friends alongside Peach Cobbler Scones last month, I thought for sure the sweet ones would win out. Not so! Our guests absolutely devoured the savory ones. But who can resist bacon? Technically, this isn’t really a BLT scone–we swapped basil for lettuce–but the flavor combination is perfect.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick (8 tablespoons) butter, frozen solid
- ½ cup chopped sundried tomatoes, packed in oil
- ½ cup chopped cooked bacon*
- ½ cup chopped fresh basil leaves
- ½ cup sour cream, light if you like
- 1 large egg
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, baking powder, salt, and baking soda in a medium bowl. Grate ⅓ of the butter into the flour mixture on the large holes of a box grater; toss. Repeating grating and tossing twice more. Using fingertips, work butter into flour a bit more. Mix in tomatoes, bacon, and basil.
- Mix sour cream and egg with a fork until smooth. Using same fork, stir into dry ingredients until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together. If necessary, flick a little water into bowl bottom to get the last bits to adhere.)
- Place on a lightly floured work surface and pat into a 7½-inch circle, about ¾-inch thick. Use a sharp knife to cut dough into 8 triangles; place on a cookie sheet (preferably silapat- or parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature.