Bacon-Spelt Scones are best served with a delectable Maple Butter.
- 2 cups spelt flour*
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup frozen unsalted butter, coarsely grated
- ⅓ cup chopped, crisp cooked bacon
- ½ cup plus 2 tablespoons cold heavy whipping cream
- ¼ cup whole milk plus 1 tablespoon, divided
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, and pepper, whisking well. Add butter and bacon to flour mixture, stirring well.
- In a small bowl, combine cream and ¼ cup milk. Add to flour mixture, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll to a ¾-inch thickness. Using a 2¼-inch fluted round cutter, cut 10 scones from dough, rerolling scraps as necessary.
- Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon milk.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Serves: ½ cup
- ½ cup salted butter, softened
- 2 teaspoons maple syrup
- In a small bowl, combine butter and maple syrup, stirring well.
- Cover, and refrigerate until needed, up to 5 days.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!