3969. MUSTARD, BACON and CARAMELISED ONION SCONES

Makes 12


2 rashers streaky bacon, rind removed

450g/1lb self-raising flour, plus extra for dusting

generous pinch salt

pinch baking powder

1 tsp English mustard powder

110g/4¼oz unsalted butter, diced

1 free-range egg, lightly beaten

50ml/2fl oz double cream

2 tbsp ready-made onion marmalade, plus extra to serve

200ml/7fl oz full-fat milk

Preheat the oven to 180C/350F/Gas 4. Preheat the grill to a medium-high setting. When the grill is hot, grill the bacon for 2-3 minutes on each side, or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed.

Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder.

Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.

Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon.

Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.)

Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go.

Bake the scones in the oven for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving.

bacon recipe source: Ainsley Harriott, Great British Food Revival, BBC Food

3834. RELISH and BACON PINWHEEL SCONES

Makes: 18-20


3 cups self-rising flour

1/2 teaspoon salt

50 grams butter, diced

1 1/4 cups milk

1/2-3/4 cup relish

3-4 rashers bacon, diced

1 cup grated cheese

Preheat the oven to 240ºC/450ºF. Grease or line a baking tray with baking paper. Sift the flour and salt into a large bowl and use your fingertips to rub in the butter. Make a well in the centre, pour in the milk and use a knife to mix quickly together to make a soft dough.  Turn out onto a lightly floured board and bring together. Roll out to a 25- x 35-cm rectangle. Brush a 1-cm wide strip around the edge with milk. Spread the relish over the dough and scatter over the bacon and cheese.  Roll up from the long edge to make a tight roll. Cut into 2-cm wide slices and place on the prepared tray. Bake in the preheated oven for 15 minutes or until well risen and golden. When the centre pinwheel is split open it should be light and well cooked, not doughy. Transfer to a cake rack and serve warm with butter, if wished.


bacon recipe source: Allyson Gofton, Good Morning, TVNZ, New Zealand

3623. BACON and SMOKED GOUDA SCONES

makes eight scones


½ pound bacon, diced
1¾ cups all-purpose flour
1 tablespoon + ½ teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
¾ stick cold unsalted butter, diced
1 cup shredded smoked gouda cheese
1 cup heavy cream
1 large egg, beaten with 1 tablespoon of water

Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Drain on paper towels and set aside to cool.

Combine the flour, baking powder, sugar, salt, and butter in the bowl of an electric mixer and mix on low speed for about 3 minutes, until the butter is the size of peas. Add the cooled bacon and smoked gouda. Gradually add the cream and mix until the dough comes together.

Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface and roll out to ½-inch thickness. Using a 2-inch round cookie cutter, cut out circles of dough and place on the prepared baking sheet. Freeze for 15 minutes.

Meanwhile, preheat the oven to 375°F. Brush the tops of the scones with the egg wash. Bake for 20 to 25 minutes, until lightly golden on top. Remove from the oven and let cool for 5 minutes. Transfer the scones to a wire rack and let cool completely.


bacon recipe source: Riley Wofford, My Daily Morsel (@mydailymorsel), December 12, 2014

3608. BACON-CHEDDAR CHEESE SCONES

yields 16 scones

 

 

4 slices bacon, chopped
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons

Preheat the oven to 400º F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

bacon recipe source: Emeril Lagasse, "Quick Breads," Emeril Live, 2002

3410. TWO-BITE BACON-HERB SCONES

makes about 32 scones


1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup butter, melted
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 oz. cream cheese, softened
garnishes: assorted fresh herbs, cooked and crumbled bacon

Preheat oven to 375º. Stir together first 7 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.

Bake at 375º for 26 to 28 minutes or until golden brown. Remove scones from pans to wire rack, and cool completely (about 30 minutes). Spread or pipe tops of scones with cream cheese. Garnish, if desired.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

3401. BACON BLUEBERRY SCONES

makes eight servings


2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed
3/4 cup buttermilk
1 tablespoon canola oil
1 cup fresh or frozen blueberries
4 bacon strips, cooked and crumbled
1 egg
1 tablespoon milk 

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture just until moistened. Stir in blueberries and bacon. 

Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. 

In a small bowl, beat egg and milk; brush over scones. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. 


bacon recipe source: Taste of Home.com

3226. BUTTERMILK BACON KUMQUAT SCONES

yields 20 scones


Dry Ingredients
3 1/4 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 oz. or 3/4 cup very cold butter

Wet Ingredients
1 egg
3/4 cup buttermilk
1/4 cup maple syrup
1 teaspoon vanilla
5 strips bacon
1/2 cup rough chopped kumquat (seeds removed)

For the scone topping
20 slices of kumquats
turbinado sugar
buttermilk for brushing

Preheat oven to 400 Degrees. At this time put 6oz or 3/4 cup of butter in the freezer to ensure that your butter is very very cold.  After that you can chop a 1/2 cup kumquats with the seeds removed.

In a medium pan cook bacon until just done (do not crisp!). Remove the bacon from the pan, let it cool and chop into ¼ inch pieces. Add rough chopped kumquat to the pan with the bacon drippings. Saute for about 1-2 minutes until soft. Remove kumquats and all drippings. Set aside and let cool.

Remove butter from freezer and cut the butter into large cubes. Add butter to the dry ingredients. Using a pastry cutter, cut in butter until the butter resembles small peas.

In a large bowl, combine the “dry ingredients.”

In a small bowl, whisk egg, buttermilk, maple syrup, vanilla, bacon and kumquat/bacon dripping mixture.

Stir wet ingredients into dry ingredients just until moistened and throw some flour on a cutting board.

Split your batter into 4 even balls and take one of the balls and pat into a disk that is about 1 ½ inch thick, then cut into pie –like slices (you should get 6 slices per round). Carefully put each slice on a parchment covered baking sheet. Brush with buttermilk, sprinkle with turbinado sugar and place one kumquat slice on each.

Repeat this process until all of the batter has been utilized. Bake at 400 degrees for 15-20 minutes, until slightly browned.


bacon recipe courtesy of: Wedding Chicks.com, June 7, 2013

3086. MAPLE BACON BROWN SUGAR SCONES

makes 16 scones


3 1/4 cups flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups cold butter
1 cup buttermilk
1 teaspoon vanilla
5 strips cooked bacon, crumbled
course sugar for sprinkling
maple glaze (recipe below)

Preheat oven to 425. In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in bacon crumbles. Turn onto a lightly floured surface and knead gently. Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges. Bake at 425 for 12-14 minutes. Top with maple glaze.

Maple Glaze
1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla extract
drop of water
1 cup powdered sugar

Combine syrup, vanilla and powdered sugar and stir until combined. Based on the consistency of the glaze, add water one drop at a time and stir – if you accidentally add too much, just add a bit more powdered sugar. Continue to stir until desired consistency is reached. Pour over scones!


bacon recipe courtesy of: Jessica, How Sweet It Is, February 22, 2011

2585. TWICE-PEPPERED BACON and BUTTERMILK SCONES with GOUDA

makes 8 scones


3 cups all-purpose flour

1

 tablespoon baking powder

2 

teaspoons freshly ground black pepper

1 

teaspoon salt

1/4

  teaspoon ground red pepper (cayenne)

1/2

  cup cold unsalted butter or regular butter, cut into small pieces

6

oz Gouda cheese, shredded (1 1/2 cups)

1/4

  cup cooked real bacon pieces

1 

shallot, finely chopped

1

 cup buttermilk

1

 egg  

Heat oven to 425°F. Spray cookie sheet with cooking spray, or grease with shortening. In large bowl, mix flour, baking powder, black pepper, salt and red pepper. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in cheese, bacon and shallot. 

In small bowl, beat buttermilk and egg with fork or whisk. Reserve 1 tablespoon of the buttermilk mixture. Stir remaining buttermilk mixture into crumb mixture; mix with floured hands until dough forms a ball. For tender scones, handle dough as little as possible. 

Place dough on lightly floured surface. Pat dough into 8-inch round; cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush with reserved buttermilk mixture. 

Bake 15 to 18 minutes or until golden brown. Serve warm.

bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

2208. GREEN GARLIC, BACON and THYME SAVORY SCONES with WHITE PEPPER MAPLE GLAZE

makes 12 scones


Scone
3/4 cup full fat sour cream
2 tablespoon flaxmeal
2 large eggs
2 large egg yolks
8 oz of thick cut bacon
2 medium green garlic stalks
3/4 cup corn starch
1/4 cup plus 2 tablespoons potato flour (not potato starch)
1/4 cup plus 3 tablespoons millet flour
3/4 cup garbanzo bean flour (sometimes called chickpea flour, gram flour or besan) plus more for dusting and forming scones
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoon chopped fresh thyme
1/2 cup, 1 stick unsalted butter
1 egg white plus 1 tablespoon of water for pastry glaze

Maple Glaze
1 tablespoon butter
3 tablespoon maple syrup (grade B if available)
1/2 cup confectioners’ (powdered) sugar, sifted
1 teaspoon white pepper

Preheat the oven to 350˚F. Line a baking sheet with a silpat or piece of parchment paper.

Place the sour cream, eggs and egg yolk in a small bowl and stir in the flaxmeal until incorporated. Put aside to let the flax meal absorb some of the liquid.

Cut off the white part and 1 inch of the green part of the green garlic stalk (discarding the rest of the stalk). Then slice lengthwise and chop the green garlic into 1/2 inch slices. You should have roughly 1 cup. Then chop the bacon into small 1/4 inch pieces and cook them in a skillet on medium heat until just crispy and the edges are starting to carmelize. Then place the chopped green garlic in the same skillet and sauté it with the bacon until fragrant, about 1 minute longer. Remove from heat and place in a bowl lined with paper towels to absorb bacon oil.

Place the corn starch, potato flour, millet flour, garbanzo bean flour, salt, pepper and thyme in a large mixing bowl. Taking a balloon whisk, vigorously stir the dry ingredients until well blended and uniform in color.

Cut the butter into 1/2 inch cubes and add them to dry ingredients. Using your hand, rub the butter into the dry ingredients, until the mixture starts to look pebbly. Add the bacon and green garlic to the dry ingredients and stir with a large spatula to evenly distribute.

Add the sour cream & egg wet ingredients, and using a spatula, mix to create a dough. It will be wet and sticky, but since there is no gluten to toughen the flour, you don’t have to worry about overmixing.

Generously sprinkle a flat surface with garbanzo bean flour and then scrape the dough onto the flour. Split in half and roll one part of the dough around on the flour and then flatten into a disk, about 6 inches in diameter. Cut the disk into 6 pie wedge pieces. Repeat with the second half, using more garbanzo bean flour if needed.

Beat together the egg white and 1 tablespoon of water until foamy. Place the scones about two inches apart on the baking sheet. Brush each scone with the egg wash and bake in the preheated oven for 18 – 20 minutes, or until the top of the scone starts to get golden brown and a toothpick inserted into the middle comes out clean.

After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds. Be careful that the maple syrup doesn’t boil over. Pull out the syrup and stir until the butter is melted. If it isn’t warm enough to melt all the butter, microwave for another 15 seconds. If you prefer, you can also heat the syrup and butter on a stovetop until the butter melts. Add the sifted confectioners’ sugar and the white pepper and stir until smooth.

Once the glaze is done, move the scones to a cooling rack. While the scones are still warm, brush the glaze over them, to thinly coat the top. Serve warm or let cool to room temperature.


bacon recipe courtesy of: Irvin, Eat the Love, San Francisco, California, May 4, 2011

2124. AVOCADO-BACON SCONES with SMOKY TOMATO BUTTER

Smoky Tomato Butter
1 plum tomato
½ cup unsalted butter, softened
1 teaspoon chopped chives
½ teaspoon liquid smoke
¼ teaspoon sea salt

Avocado-Bacon Scones
4 thick slices bacon
1 ripe avocado
½ cup buttermilk, plus 2 tablespoons for brushing
2 ½ cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
1 tablespoon chopped chives
6 tablespoons cold unsalted butter, cut into pieces
Coarse salt for sprinkling

Cut an X into the bottom of the tomato. Blanche the tomato in a pan of boiling water for 10 seconds, then transfer with a slotted spoon to a bowl of ice water. Peel and core the tomato, remove the seeds and chop coarsely. Place the chopped tomato into the bowl of a food processor, along with ½ cup unsalted butter, 1 teaspoon chives, ½ teaspoon liquid smoke and ¼ teaspoon sea salt. Pulse until well-blended. Set aside.

Preheat oven to 400 degrees F.

Fry the bacon until crisp; crumble and set aside.

Mash the avocado in a small bowl; stir in 1/2 cup buttermilk and the chives.

Into a bowl, sift the flour, baking powder, sugar and salt; add the butter and blend the mixture until it resembles coarse crumbs.

Stir in the crumbled bacon and then add the avocado mixture, stirring until the mixture is sticky, yet manageable. If the dough is too sticky, add additional flour, one tablespoon at a time. If too dry, add more buttermilk. Turn the dough onto a lightly floured surface and knead for just a few seconds. Divide the dough in half and pat each half into a circle, about 6 inches in diameter. Place the circles of dough on a large baking sheet lined with a silpat or parchment paper. Cut each circle into 8 wedges and separate slightly. Brush each wedge with buttermilk and sprinkle with coarse salt.

Bake for 20-25 minutes or until just starting to turn brown. Serve warm with tomato butter.


bacon recipe courtesy of: The Dutch Baker's Daughter, May 9, 2010

1735. BACON and THYME GRIDDLE SCONES

yields one


8 oz. plain flour
3 teaspoons baking powder
1 teaspoon dry mustard
salt and freshly ground black pepper
2 oz. butter
2 teaspoons fresh thyme leaves
6 rashers streaky bacon
1 approx 1/4 pint milk and water, mixed

De-rind the bacon and cut into small pieces (about a 1/4 square). Fry the
bacon until crisp and leave to cool. sieve together flour and seasonings. Rub in the butter to resemble breadcrumbs. Stir in the thyme and bacon. Add the liquid and stir with a knife to form a soft dough. Gently heat the griddle or cast frying pan to form an even heat (test as before). Turn the dough out on to a lightly floured surface and knead very gently. Handle as little and as lightly as possible to keep the girdle scones light. Roll into a cylinder shape about 3-4 inches in diameter and cut
off quarter inch thick slices. Up-end the slices to form circles. Grease the griddle and cook the scones for five or six minutes on each side until golden and cooked through. Serve hot with butter.


bacon recipe courtesy of: Chef 2 Chef: Culinary Portal

1631. BACON, CHEESE and SCALLION SCONES

makes eight large scones


2 cups (8 1/2 ounces) all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about ¾ ounce) snipped fresh chives, or finely diced scallion tops
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream, or enough to make the dough cohesive

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, chives, and bacon till evenly distributed. Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.


bacon recipe courtesy of: King Arthur Flour, 135 Route 5 South, Norwich, Vermont 05055, (802) 649-3361

1126. TATTIE SCONE with BACON, FIELD MUSHROOMS and SLOW-ROASTED TOMATOES in WORCESTERSHIRE SAUCE

serves 4


5 fluid oz. Worcestershire sauce
4 plum tomatoes, halved lengthways, seeds and core removed
3 oz. butter
salt and freshly ground black pepper
12 rashers streaky bacon
8 field mushrooms, peeled and thickly sliced
10 oz. cooked mashed potatoes, warm
3 oz. plain flour
1 free-range egg yolk
pinch ground mace
4 free range eggs
2 fluid oz. sunflower oil

Preheat the oven to 400F. Pour the Worcestershire sauce into a pan and place over a medium heat. Bring to the boil, then reduce the heat and simmer until reduced by just over a third of its original volume. Place the tomatoes onto a baking tray and dot with 1 oz. of the butter, and season well with salt and freshly ground black pepper. Transfer to the oven to cook for 20-25 minutes. Place the bacon onto a clean baking sheet and place in the oven for 5-6 minutes, or until crisp and golden-brown. Heat a frying pan until hot, add 1 oz. of the butter and the mushrooms and fry for 2-3 minutes. Season well with salt and freshly ground black pepper. Place the warm mashed potato into a bowl and mix with the remaining butter and the flour to form a soft dough. Season with the ground mace and salt and freshly ground black pepper. Roll out the potato dough to ½-inch thick. Cut out rectangles approx 4 inches by 2 inches wide. Heat a griddle pan until very hot. Brush the griddle very lightly with oil and add the potato scones. Cook for about 20-30 seconds on each side, or until golden brown and crisp all over. Crack the eggs into a small frying pan and cook over a gentle heat trying to avoid crisp egg white. Cook to your preference.

To serve, place a tattie scone into the centre of each warmed plate, then place some of the mushrooms on top. Place the cooked tomatoes into the same pan as the Worcestershire sauce so that they soak up the flavour, then place them on top of each pile of the mushrooms. Place a rasher of cooked, crisp bacon on top, then add a fried egg on top of that. Place a second tattie scone on top to form a lid. Pour any excess Worcestershire sauce reduction around the plate and serve.


courtesy of: Lawrence Keogh, Saturday Kitchen, BBC Food

1021. BACON and CREAM CHEESE SCONES

makes 10 to 12 scones


4-6 slices of bacon
1 cup sharp white cheddar, grated
1/2 cup parmesan-reggiano, grated
3 1/2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder (yes, Tablespoons!)
1 teaspoon salt
2 1/2 cups heavy cream
1 egg

Preheat oven to 350F. Line a baking sheet with parchment. Fry up your bacon until it is quite crisp. Drain on a paper towel lined plate, and set aside. Combine the two cheeses in a bowl and toss with a fork to get them well mixed. Sift the flour, sugar, baking powder and salt together in a medium to large bowl. Crumble the now cooled bacon into the flour mixture and stir to coat. Add the cheese, and mix well. Beat the cream with a whisk or mixer until you get medium soft peaks. Fold half of the cream into the flour mixture, mixing carefully. Try to get all of the flour off the bottom of the bowl. Then, mix in the other half of the whipped cream and fold in very gently. You don’t want to over mix the dough. Lightly flour a work surface, and carefully pour the mixture out onto the surface. The dough will probably still be a bit wet, with dry bits of flour here and there. Flour your hands, and carefully shape the dough into a 1 inch thick rectangle. Then, fold the dough in half over itself and flip it over. It should start to become somewhat moldable. If it seems too wet still, sprinkle a touch of flour on the top and shape and fold again. However, don’t do this too many times or you’ll kill the advantage of whipping your cream first. Once it will basically hold together, form a 3×16 rectangle about an inch or so thick. Cut the rectangle into triangles (about 10 to 12). Lift scones and place onto the parchment very close together. They should almost be touching, but not quite… maybe 1/4 or 1/8 of an inch between. This will help them keep their shape. Make a quick egg wash of a beaten egg and about 1 t of water. Then, lightly brush the scones with the mixture. A tiny bit of smoked salt sprinkled on top would be a nice addition at this point. Bake for 25 minutes or until golden brown. Scones should cool for about 10 minutes on a wire rack.


courtesy of: Leslie Mackie's Macrina Bakery and Café Cookbook: Favorite Breads, Pastries, Sweets and Savories, by Leslie Mackie. Sasquatch Books, 2003