So I know Friday I was waxing poetic about how we should embrace simple flavors without going overboard on new things and so on…but y’all, I really just could not help myself. I have a whole lot of amazing (and when I say amazing I mean A-MAH-ZING) Petit Jean bacon in my fridge just begging to be eaten, and a bag of dried blueberries in my pantry.
Oh, and did I mention a huge craving for scones? Yeah, that too 😉
Basically I took my scone for one recipe and added the ultimate salty-sweet combo mix-ins and wished I’d made like 85 of them instead. Granted you have to prep the bacon beforehand, so you know I could just multiply the recipe and make a bunch, but I’ve found that portion control only works in my house when you severely limit the number of items to be eaten.
BEFORE the eating begins. Trust me with this.
So here we are, starting the week off with a big scone packed with salty smokey bacon and plump (after they’re baked) sweet blueberries and a big smile on our faces because life is good and so are scones. I think the best way to jump-start a day would ideally be with a huge one of these babies and a big cup of coffee – and friends? That’s totally what I plan on doing.
Let’s hang out and get this week started, mmmmK? 🙂
BACON BLUEBERRY SCONE FOR ONE
Based off of my original scone for one recipe
- 1/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 Tbsp sugar
- 1 Tbsp cold butter, cut into small cubes
- 2 1/2 Tbsp milk (I used nonfat)
- 1 Tbsp chopped bacon
- 1 Tbsp dried blueberries (note: you can use fresh, but the dried yield a better consistency in the final product)
Preheat oven to 450. In a food processor combine the flour, baking powder, salt and sugar. Pulse the butter into the dry ingredients until it breaks up and resembles crumbs. Add the milk and pulse slightly until the dough starts to come away from the edges. Remove the blade (carefully!!!) and stir in the chopped bacon and blueberries. Remove the dough from the processor and shape into a circle, patting it to about 1/2 inch in thickness. Bake at 450 on a Silpat or a piece of parchment paper for 9-12 minutes until golden brown. Let cool slightly before digging in!