There is something about the rich crumbly scone and salty bite of the bacon and cheese that really gets me going in the morning. Have this sweet and salty wedge alongside some pastured eggs and a small cup of triple-certified coffee or freshly-squeezed juice. You will feel transported to
I have always been more inclined to choose a savory pastry over any of the sweet varieties. Don’t get me wrong: I think glazed donuts are one of the most delicious things in the world! In spite of all my real foodification over the last few years, sugar glaze still gets me every time. But even sugar glaze can’t pry one of these cheddar bacon scones out of my hand. I am a sucker for savory in the end. Every time.
You may find that it is one of the more warming foods you can eat, this combination of sugar, salt, and grains. If you are the experimenting type, take your temperature in the morning when you wake up and then again around 10am after you eat breakfast. This is a good way to gauge whether or not your breakfasts are helping you burn hotter and maintain low stress and warmth in your extremities. To learn more about this phenomenon, read Eat For Heat.
- food processor, large mixing bowl, rubber scraper
- glass pie plate, pastry scraper
- parchment paper, jelly roll pan, cooling rack
Cheddar Bacon Scones
2 cups freshly ground or sprouted* whole grain flour, preferably a lighter variety like soft white winter wheat
2 tablespoons baking powder (buy aluminum-free baking powder here)
3 tablespoons coconut sugar (buy coconut sugar here)
1 teaspoon salt (buy unrefined sea salt here)
5 tablespoons butter, unsalted, chilled, cut into small pieces (how to make butter)
6 pieces of bacon, cooked, chopped into small pieces (about 1 cup)
1 – 1 1/2 cups good sharp cheddar cheese
1 1/4 cups heavy cream (find raw dairy here)
*If you don’t have freshly ground flour, you can use sprouted flour (buy sprouted flour here, how to make sprouted flour here)
- Preheat oven to 425.
- In a food processor, pulse together the flour, baking powder, coconut sugar, and salt. Sprinkle the butter pieces over the top and pulse 10-12 times until the pieces are smaller and it looks like a coarse meal.
- Add the cheese and bacon, pulsing once or twice to incorporate them. Dump the mixture into a large bowl.
- Pour the cream over the coarse meal, gently stirring with a rubber scraper until the dough just comes together. Press the dough into a floured pie plate or cake pan and then turn out onto a lightly floured countertop.
- With a pastry scraper, cut the disk of dough into 8 wedges. Transfer to a parchment-lined jelly roll pan, leaving space between each wedge.
- Bake for 11-14 minutes, or until the tops of the scones are nicely golden brown and the middle looks set.
- Cool for 10 minutes on a cooling rack before moving the scones with a spatula.