First and foremost, let me say, “I LOVE SCONES.” I’ve never been a sweets person, but I love bread, especially hot bread. Years ago, when I first discovered the warm, flaky, creamy goodness of scones, I knew that I needed to learn to make them.
Well, several recipes later and a whole lot of “test” batches, I’ve finally figured out how to make a soft, creamy, flavorful scone. This particular one is my husband, Jeremy’s favorite, and why wouldn’t it be? It has every manly ingredient imaginable…beer, cheese, and bacon! Oh and by the way, if you plan to take these somewhere, make two batches. The first will NEVER make it out of the house…or the kitchen.
3 ½ c. all purpose flour
4 TBSP baking powder
¼ tsp salt
½ c. butter, cut in small pieces
½ c. milk
½ c. stout (like Guinness)
½ c. sour cream
1 lb. bacon-fried crisp & crumbled
2 c. shredded Farmhouse Reserve Aged Cheddar
Preheat oven to 400 degrees.
Sift flour, baking powder, and salt. Cut in butter. Stir in bacon and shredded cheddar. Mix milk and sour cream in a cup. Add stout. Mix liquid into flour mixture. Stir until just combined. Turn out onto a floured surface. With extra flour available for handling, press dough into a 1 inch thick and 6 inch wide rectangle. This may take repeating several times to use all of the dough. Cut the dough with a sharp knife into triangles. Place dough triangles on a parchment lined cookie sheet. Brush with egg wash made from one egg white and 1 TBSP water.
Bake at 400 degrees for 10-15 minutes or until lightly brown. Remove from oven and cool.