Good morning! How about a little savoury treat to start your weekend? Maple Bacon Cheddar Flax Scones await your tastebuds...
Sooo... apparently the level of intelligence in pigs may be cause for us humans to stop eating them. At least that's the oink being echoed around the drinking trough these days.
My mister is vegetarian, so I get to hear what a horrible person I am every time I stick a piece of meat in my mouth. I simply smile and remind him of his leather shoes, jacket, belts, wallets.... I could spend the next paragraph dissecting the various points he so poorly argues, but then I'd just bore you. And there is absolutely nothing boring about these savoury Maple Bacon Cheddar Flax Scones.
Don't get me wrong, I would gladly embrace vegetarianism full-time, but I am chronically anemic. Unfortunately, plant-based sources of iron just aren't enough to aid my condition, so my attempts to fully convert have been short-lived. And, well, the thought of never having bacon is just...unappetizing.
I only have bacon once in a while, but the smell alone puts me in a trance. Even the vegetarian has to leave the kitchen when it's being cooked, it's the one thing that could make him defect.
These Maple Bacon Cheddar Flax Scones were an irresistible, palate-pleasing blend of spicy, salty and a hint of sweetness baked into wonderfully light and crispy wedges.
I baked two batches, both stuffed with ground flax, sharp cheddar, green onions and one with crispy maple bacon. Once out of the oven, I topped both batches off with a little sea salt and a drizzle of pure maple syrup. YUM!!
These were delicious, with and without the bacon. So, if you stand on the side of the debate that argues pigs are too smart to be used as food, you can still enjoy these scones, guilt-free.
So go ahead and whip up a batch for brunch this weekend, you most certainly won't regret it.
More Scones:
Servings: 8
Ingredients
- 199 g unbleached all-purpose flour 2 cups
- 26 g ground flax seeds ¼ cup
- 7 g baking powder 2tsps
- 12 g brown sugar 1tbsp
- 2.5 g salt ½ tsp
- 4 green onions - stalks and bulbs scallions, chopped
- 170 g grated sharp cheddar - mix of white and orange 1 ½ cups
- 5 strips of maple bacon crisped and crumbled
- 80 g unsalted butter ⅓ cup, cold and cubed
- 150 g buttermilk ⅔ cup
- coarse sea salt optional topping
- pure maple syrup optional topping
Instructions
- Preheat the oven to 350ºF. Line a cookie sheet with a silpat mat.
- Fry bacon until crisp and let cool on paper towel.
- Chop the green onions, grate the cheddar and set aside.
- In a large bowl, sift together flour, flax, baking powder and salt. Use a hand whisk to add in the sugar.
- Brake the bacon into pieces and add to the flour mixture along with the
- green onions and cheese. Fold into flour mixture.
- Cut the butter into the flour mixture using a pastry cutter or a fork.
- Make a well in the center of the flour mixture and pour in the buttermilk. Use a spatula to combine.
- Turn the dough out onto a lightly floured counter and mold into a round disk.
- Use a sharp knife to cut the dough into eight wedges.
- Transfer to the silpat lined cookie sheet and bake on the middle rack for 30 minutes, or until the edges and tops appear light brown.
- Remove from the oven, place sheet on a wire rack and drizzle with maple syrup, then sprinkle tops of scones with a little sea salt.
- Enjoy while warm!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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