• For those with wings fly to your dreams

    Bacon and rosemary scones

     I have a huge rosemary plant growing at my place.  I enjoy adding it in dishes from pasta to beef but since its fruition I have been wanting to make some scones with rosemary.  Preferbly with bacon, everything is better with bacon.

    Well I finally got around to it this evening. This is only the second time I made a savoury scone. I adapted a recipe I found, with a bit of this and that.  The original recipe can be found here

    Bacon and Rosemary Scones

    6 oz all purpose flour (about 1.36 let's say 1 and 1/3 cup)
    1 1/2 teaspoon baking powder
    3/4 teaspoon salt
    1 teaspoon of mustard powder
    4 tbsp soft salted butter (I actually used "lite" butter, b/c that's all I had)
    4oz Feta
    A good-sized sprig of rosemary, washed, then finely chopped
    1 large  egg
    3 tablespoons of nonfat greek yogurt
    about 1/2lb of bacon baked,  chopped
    Ground pepper for topping

    Preheat oven to 425F  or 220c (not exact conversion but for simplicity's sake)

    1. Sift all of the dry ingredients into a mixing bowl.
    2. Rub in butter until mixture is crumbly-ish
    3. In a seperate bowl beat egg and yogurt, leave a touch to brush the tops before baking
    4. Add feta and rosemary to flour mixture
    5. Blend into a dough (add a touch of flour if wet, yogurt if too dry)
    6. Fold in bacon
    7. Flour your area (counter top, I used a sheet of wax paper on my counter)
    8. Roll dough till it's around 3/4 inch thick (for minis, 1 inch for regular scones)
    9. Cut with  1 inch rounds (or 2-3 inch for regular) and place onto greased baking sheet (or wax paper on a baking sheet)
    10. Brush with remaining egg milkture, dash a bit of pepper on scones
    11. Bake for 10-13 minutes
    12. Cool
    13. Enjoy!



    About me

    I'm a 20-something Southern girl living in the San Francisco Bay Area. I've been working in the wild and wacky world of non-profit green construction in one way or the other for over 3 years. I'm also the owner of Oakland's own Engineered Cupcake.