From Food Network, this was actually Emerill's recipe for bacon and cheese scones. I used country style ham instead of the bacon and didn't include the green onions as I didn't want that flavor in my scones.
His recipe called for six ounces of cheese, but after I'd grated about four ounces, it seemed like almost too much. I'll have to make these again with the whole six ounces.
They turned out really good. Seriously, ham, cheese and a scone? Did you wonder if it was going to be good? Silly ass!
I have to wonder if it has to do with geographic location, but every time I make a baked quick bread, I find that I need slightly more liquid than whatever recipe I'm using. I think Alton Brown's biscuit recipe may be the one that came out right. However, everything from my mother's biscuit recipe to James Beard's biscuits always need more liquid in the end. I'll generally measure out whatever the recipe calls for and proceed with the mixing. I can never get everything moist/sticky/incorporated without adding more liquid. The liquid of course is generally milk or buttermilk, and I never need more than a tablespoon or two extra. But it seems that, without fail, all baked quick breads require this same tiny bit extra.
Batter bread, muffins or pancakes for instance, always seem fine, even though muffins are baked. So instead of baked throughout this, I should possibly have worded it differently. Am I going to change it now? Hell no! That would take . . .like work? . . .or something?
yeah . . .
