Recipe of the Week

Cheddar-bacon scones

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JOSHUA A. BICKEL/THISWEEKNEWS
Cheddar-bacon scones.
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By Connor Daniel O’Neill
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Yields: 24 scones

 Ingredients

  • • 6 cups flour
  • • 1/4 cup candied bacon, chopped
  • • 2 tbsp baking powder
  • • 1/4 cup green onion, minced
  • • 2 tsp kosher salt
  • • 1 jalapeno, minced
  • • 2 tsp fresh cracked black pepper
  • • 2 tbsp sugar
  • • 1/2 lb cold butter, cut in cubes
  • • 2 eggs
  • • 3 cups cheddar
  • • 2 cups buttermilk, 1/4 cup for brushing

 

Procedure

Combine all dry ingredients with butter using a fork. Mash butter into dry mix until sand-like texture. Add all ingredients and combine.

Using as little flour as possible, dust a work surface and turn dough out.

Lightly press dough into a rectangle shape about 1-inch thick.

Using a knife cut into squares, cut again into triangles.

Brush with buttermilk and place on a lined cookie sheet.

Bake at 350 degrees for 15 minutes or until golden brown.

 

 

 

 

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