- Pub. Date:
Beginning with a quick primer on pan prep and necessary ingredients, Junior Baker offers easy recipes that make baking a cinch. Junior Baker will inspire kids to have fun in the kitchen while providing simple instructions on how to bake up a scrumptious collection of sweet and savory favorites.
Recipe highlights include: Lemon Poppy Seed Loaf Bread, Cinnamon Monkey Bread, Chocolate Tart, Lemon and Vanilla Cheesecake, Confetti Birthday Cake, Raspberry-Swirled Meringues, Cookies and Cream Cupcakes, Pumpkin Whoopie Pies, Brown Butter Rice Krispy Treats, Garlic and Herb Focaccia, Soft Pretzels and much more!
This companion title to Junior Chef, this series will be a staple for your little kitchen connoisseur!
Related collections and offers
|Product dimensions:||6.00(w) x 7.70(h) x 0.50(d)|
|Age Range:||8 - 11 Years|
About the Author
Read an Excerpt
Cheddar Bacon Scones
Makes 16 scones
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup cold unsalted butter, cut into cubes
1 large egg
¾ cup buttermilk
1 cup grated Cheddar cheese
½ lb cooked bacon, finely chopped
1 tablespoon finely chopped fresh chives
Try splitting these scones and topping them with apple butter or thinly sliced apples. The sweet-tart fruit provides a counterpoint to the salty and savory flavors of the scones.
1 Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
2 In a food processor, combine the flour, baking powder, baking soda, salt, and pepper and pulse until blended. Add the butter and process until the mixture resembles coarse sand. In a small bowl, whisk together the egg and buttermilk. With the processor running, add the egg mixture in a slow, steady stream and process until the dough just comes together.
3 Transfer the dough to a large bowl and use a rubber spatula to fold in the cheese, bacon, and chives. Turn the dough out onto a well-floured work surface and divide in half. Form each half into a roundabout 8 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place on the prepared baking sheets, spacing the scones about 1 inch apart.
4 Bake until the scones are golden brown, about 15 minutes. Have an adult help you transfer the
scones to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.