BACON AND STILTON SCONES
Ingredients:
6 slices bacon, chopped
1 small onion, finely chopped
2 teaspoons finely chopped fresh rosemary
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/2 cup cold unsalted butter, cut into cubes
3/4 cup buttermilk plus additional for brushing
1/2 cup crumbled Stilton cheese
Method:
- Set skillet over medium heat. Cook bacon for 3 to 5 minutes or until lightly browned. Add onion and rosemary. Cook, stirring, for 5 to 7 minutes or until onions are soft. Cool completely.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place flour, baking powder, baking soda, salt and pepper in a food processor. Pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. Add buttermilk; pulse just until combined (do not over mix.) Add bacon mixture and cheese; pulse 3 to 4 times.
- Transfer to a lightly floured surface. Without overworking, gently knead until dough comes together. Pat into a 1-inch thick rectangle. Using a 3-inch round biscuit cutter cut 6 rounds; reroll scraps to make 2 more biscuits.
- Arrange scones on the prepared baking sheet. Brush tops lightly with additional buttermilk. Bake for 15 to 20 minutes or until golden. Serve warm or room temperature.
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Breakfast / Brunch