Monday, November 20, 2006
Bacon Maple Whiskey Scones
8-12 slices bacon, cooked and chopped
2 cups all-purpose flour (measure carefully)
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon plus one extra dash of nutmeg
3/4 teaspoon salt
5 tablespoons unsalted butter
1 large egg yolk
1 tsp real maple syrup
1 cup sour cream
1. Preheat oven to 425*F(220*C. for my Canadian friends.)
3. In a bowl, combine flour, sugar, baking powder, baking soda, nuutmeg and salt; mix well. Using a pastry blender cut butter into flour mixture until it resembles tiny crumbs. Form a well in center of mixture.
4. Combine egg yolk, sour cream and maple syrup together and pour into the center of the well in flour mixture. Stir mixture just until combined, adding all but a couple of spoonsfulls of bacon to it halfway through stirring. Dough will be sticky.
5. Turn dough out onto floured work surface and knead 5-6 times. Don't overknead but it should no longer look wet or sticky. Form a ball and pat out to approximately 6 to 8-inch circle (it should be just about an inch thick) Cut into 8 wedges. Place wedges on ungreased baking sheet about an inch apart.
6. Bake for 10 to 12 minutes or to a light golden brown. When slightly cooled, drizzle with Maple Whiskey glaze and top with the remaining bacon pieces.
Maple Whiskey Glaze:
I'll be honest, I didn't measure. I put some powdered sugar in a small cereal bowl. probably a half a cup. I added real maple syrup until it was a thick but spoonable consistency (maybe 2-3 tablespoons). I then added half of a capful (that's CAP, not CUPful) of Jameson Irish Whiskey and stirred, which made it a nice consistency to drizzle.