Today was the MOMS Club Third Annual Bake-Off. Any regular in our chapter will tell you that if there’s an activity with food, we are there. We are a food loving group of mamas. The previous two years I was unable to enter in the bake-off, though I did attend and sample all the goodies. Things like being 1 month postpartum with Madeline or having company in town had kept me from the baking frenzy.
Not this year! With no pressing plans or brand new babies, I decided I simple had to make something. My Lemon Ricotta Bundt Cake (I needed to use up some ricotta) and something new. Most of my friends in the chapter read my blog, so I wanted to try something new on them since they regularly get first dibs on new creations. There are also tons and tons of sweets, so I thought I’d try baking something savory. Kind of a palate cleanser in between samplings, and also something that would be different enough to hopefully stand out in a good way.
Thus, these Quiche Lorraine Scones were born. And boy were they loved! I took home first place in the breads category. And there wasn’t a single one left. They were literally tossed into the car moments after coming out of the oven. I wanted them to still be warm when I arrived. You know, to give me an edge on the voting and all.
There are many gifted bakers in our chapter, and I can’t wait to get my hands on all the recipes from the Bake-Off. It’s really a super fun event. In fact, one of the winners from last year is now a family favorite in our home: That’s How I Rolls (Buttery Dinner Rolls).
These are only half of the entries from this year!
I’m so stuffed from all the goodies that I think I’ll try to sneak in a quick nap before Madeline wakes up and Logan gets home from school. All those sugar treats are giving me that post-Thanksgiving drowsy spell.
Quiche Lorraine Scones
adapted from Jalapeño-Cheddar Scones
- 2 cups all-purpose flour
- 1 tbs. baking powder
- pinch cayenne pepper
- dash nutmeg
- 1 tsp. salt
- 8 tbs. cold butter, diced
- 1/2 cup half and half
- 2 eggs
- 1/4 lb. swiss or gruyere cheese, diced
- 3 green onions, thinly sliced
- 7 strips center cut bacon, cooked and crumbled
- egg wash (1 egg beaten with 1 tsp. water)
Preheat oven to 400 degrees F.
Prepare the bacon, onion, and cheese. Set aside till bacon has cooled. After cooling, these ingredients together with 1 tsp flour in a small bowl. Set aside.
In a medium sized bowl, combine the flour, baking powder, cayenne, nutmeg, and salt. Cut in the butter with a pastry blender or two knives until the butter is pea-size. Lightly whip eggs and cream and add to the flour-and-butter mixture. Add the bacon, onion, and cheese mixture. Using a wooden spoon, fold mixture until it begins to come together.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut out using biscuit cutters or into triangles. I used these adorable flower shaped cutters. Brush with egg wash and place on parchment lined sheet.
Bake for 20-25 (depending on the size of your scone) minutes or until golden brown.
(The scones didn’t really hold the flower shape, so next time I’ll just do them round. But the flower shaped cutters are fun.)