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Prep Time: 55 Minutes Cook Time: 15 Minutes |
Ready In: 70 Minutes Servings: 16 |
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âScones are comfort food to me, and I wanted to make a savory version with roasted garlic butter. The addition of bacon seemed natural. Their cocktail size makes them fun; they also work for a brunch buffet. âDonna Marie Ryan, Topsfield, Massachusetts Ingredients:
1 whole garlic bulb |
2 teaspoons olive oil |
1/2 cup butter, softened |
scones: |
2 bacon strips, chopped |
1/3 cup chopped onion |
2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup cold butter |
1 egg |
1/2 cup sherry |
1/3 cup heavy whipping cream |
1/4 cup 2% milk |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash with fork. Stir in butter; set aside.
2. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. In the same skillet, cook and stir onion in the drippings until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Set aside.
3. In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, sherry and cream; stir into crumb mixture just until moistened. Fold in onion and bacon.
4. Turn onto a floured surface; knead 10 times. Pat into a 10-in. x 5-in. rectangle. Using a floured knife, cut into eight 2-1/2-in. squares; cut each square diagonally in half.
5. Place on a parchment paper-lined baking sheet; brush with milk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm with butter. Yield: 16 servings.
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