Hey…do you like having breakfast for dinner?
How about breakfast at your next party?
Well, check out these babies! Little wee BLT bites…it’s a party in your mouth.
They are all salty, crunch, soft, squishy, fresh, warm, crumbly, smooth….soooo many sensations!!
Aaand, you can totally make the scones in advance (just portion them out on a cookie sheet and freeze them…once they are frozen, pop them into a Ziploc bag and bake whenever you need them).
Now, call some of those people that you promised to have over this season…make some BLT bites…crack open some cold ones…
That’s what I call a great summer afternoon!!
Ingredients:
2 c flour
1 tbsp baking powder
1 tsp salt
1 tsp sugar
1/2 c cold butter, cubed
3/4 c whipping cream or half and half
1/2 package of bacon (see this post for dealing with leftover uncooked bacon)
1 pint cherry tomatoes
4 c mixed greens
1/2 c mayonnaise
1. Preheat oven to 400; get a baking sheet ready (do not line it with parchment!)
2. Cook your bacon on a cookie sheet (see this post for cooking bacon without a mess!!); once it’s cooked, crumble half and set the other half aside.
3. Once it’s cooked, remove it from the sheet, drain any excess oil and roast your tomatoes right on the same pan (toss them around to get some of that bacon grease on the tomatoes!)
4. To make the scones, place flour, baking powder, salt and sugar in a food processor; pulse to combine.
5. Add the cubed butter and pulse to combine and then stream in cream while pulsing (do not overmix); add crumbled bacon and mix gently.
6. If you still have your cookie sheet out after cooking your bacon and tomatoes on it (don’t bother clean it …we will get all those flavour bits into our scones!!), drop small spoonfuls on the cookie sheet (remember they will be bite sized!).
7. Bake for 15 minutes (or until they are browned).
8. While they are baking, cut your bacon into roughly 1″ squares; make little piles with a few greens, a square of bacon and a roasted tomato on each pile (see picture below) so you can create an assembly line to fill your scones when they are ready.
9. When the scones are done, cut them open with a serrated knife and spread a bit of mayo on each and place a lettuce/bacon/tomato pile on each scone; top with the scone top and secure with a toothpick.
Now find a pretty plate and nestle them in there (if you want to try your hand at kale chips, they would make a really great liner for your plate!!)
What a nice way to have breakfast in the afternoon!!
