Bacon Cheddar Scone | Bob's Red Mill Natural Foods
This recipe was developed for Bob’s by Kim Boyce from Bakeshop in Portland, OR, for our fabulous event, Flour + Heart, held in NYC in 2015.
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Cooking tools:
- Bench scraper
- Rolling pin
- Pastry brush
- Sifter
- Oven
- Baking sheet
- Parchment paper
- Ruler
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
Ingredients
- 3/4 cup Organic Whole Wheat Flour or Whole Wheat Flour
- 3/4 cup Graham Flour or Organic Graham Flour
- 1 cup Unbleached White All-Purpose Flour
- 2 tablespoons Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 3/4 teaspoon Kosher Salt
- 4 ounces unsalted butter cold, 1 stick
- 4 ounces Cheddar Cheese grated
- 1 cup Buttermilk
- 4 ounces Bacon cooked ¾ of the way, sliced in ⅓ inch pieces, save drippings
- 1/4 cup Honey
- 4 ounces raw bacon cut into thirds
- 1/3 cup Maple Syrup
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