Bacon Bourbon Scones

Scones made with bourbon whiskey filled with real bacon and pecans topped with a maple glaze and drizzled with chocolate. Dough should be about 1 ½ inches thick.

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12 cup unsalted butter chilled and diced.

Bacon bourbon scones. Preheat the grill to 425F preparing to use the indirect grilling method. 1 34 teaspoon baking powder. 2 12 cups all purpose flour 1 Tbsp baking powder 1 Tbsp granulated sugar 14 tsp salt 12 tsp black pepper 1 12 tsp ground mustard 1 Tbsp chopped fresh thyme 12 cup butter cold and cubed 34 18 cup sour cream 34 cup 2 Tbsp 1 egg yolk 2 Tbsp.

Transfer to baking sheet lined with parchment paper. In a large bowl sift together all of the dry ingredients. Dump dough onto a cutting board or clean surface.

Fold in the bacon and chocolate chunks. Ingredients 11 scones 2 cups all purpose flour 12 cup brown sugar 1 teaspoon ground cinnamon 2 teaspoons baking powder 6 tablespoons cold butter 12 cup milk plus 1-2 tablespoons to brush on top 1 egg beaten 2 tablespoons bourbon whiskey 12 cup quick oats 8 strips cooked bacon. Bake for 2530 minutes or until golden brown.

Pour buttermilk into measuring cup and add egg then beat together. 2 12 teaspoons of baking powder. Brush the tops and sides of each scone with milk before placing in the oven.

Add 1-2 tablespoons of milk or buttermilk if. Mix just until incorporated. Brush the scones with heavy cream sprinkle with shredded cheese and bacon crumbles.

Pour wet ingredients into dry ingredients in bowl. While your dry ingredients are in the refrigerator whisk together the cream bourbon egg and vanilla. 13 cup heavy cream plus more to brush on scones.

They will break up during mixing release their juices and discolor the dough. With a large scoop place dough onto a greased cookie sheet. Then add the oats bacon and pecans and mix on low speed until fully incorporated.

Carefully fold in 1 cup of fresh or frozen blueberries four strips of chopped cooked bacon and one cup of shredded cheddar cheese. Remember to place a Napoleon Cast Iron Griddle or a Napoleon Baking Stone onto the grill to preheat as well. Makers Mark 13 cup of Canadian bacon diced 12 cup of gruyere shredded 2 tablespoons of chives chopped 12 tablespoon of apple cider vinegar.

If using frozen blueberries dont thaw them beforehand. Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 12 teaspoon coarse Kosher salt 14 teaspoon fresh black pepper Pinch cayenne powder 6 tablespoons cold butter cut into small pieces 1 cup freshly grated Gruyère cheese 4 strips bacon. In a small bowl mix egg and milk until blended and add to the flour mixture along with the bourbon.

12 cup of butter cold 12 cup of milk. Pour over the dry ingredients and mix using a spatula until everything is just moistened. This will create tough scones.

Shape into a circle. 1 tablespoon of bourbon recommend. 13 cup crème fraîche.

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