Check out the Holiday Issue of Mermaids By The Lake , including my feature about my love for cranberries!
Maple Bacon Scones
2 cups all-purpose flour (9 ounces), plus 1/4 cup
2 tablespoon granulated sugar or maple sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine sea salt
8 tablespoons chilled unsalted butter, cut into small pieces ( 1 stick)
6 strips thick cut bacon cooked and cooled and diced
1/2 cup heavy cream, plus 1 tablespoon for wash
2 large eggs
1/3 cup grade B maple syrup
Preheat your oven to 425 degrees. Line baking tray with parchment paper and set aside. In the bowl of an electric mixer fitted with a paddle attachment mix 2 cups flour, 2 tablespoons sugar, baking powder and salt . Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs with the heavy cream and at to the flour and butter mixture at a low speed. Add the maple syrup next still at a how speed and then the bacon. Mix until just blended. Dump the dough on to a well floured work surface. Using a fork, whisk together half and half and egg white in liquid measuring cup. Then add half and half mixture and maple syrup to your flour. Flour your hands and pat dough into a 6-inch square about 1 1/4 inches thick. Flour a 2 1/2 inch cutter and make 12 rounds. cut into four 3-inch squares. Transfer to prepared baking sheet. Place baking sheet into refrigerator for 30 minutes. Remove from refrigerator and use a pastry brush to wash the tops of the scones with the cream and then sprinkle with sugar. Bake at 425 degrees for 18 to 20 minutes, or until the tops are golden. Transfer to w wire baking rack to cool. The scones are best eaten as soon as possible.
buy canadian Keppra
Entertaining by the bay is about my casual cooking and living, all a reflection of the bay outside my window. Join me as I post recipes and tips as we go through the four season’s. In the meantime bon appétit!