Hot Smoked Paprika Scone with Bacon Jam

Posted on November 12, 2017 by Anne Milneck | 2 comments

Is your scone best left alone? Some might say yes, until they try this savory beauty with Sweet Smoked Paprika and Smoked Bacon Salt. Serve with a slather of Cochon Cannery Bacon Jam—technically optional, but just try to resist. A bacon-lovers dream come true!


Ingredients:

2 cups all-purpose flour

1 Tbl baking powder

2 Tbl sugar

1 Tbl Sweet Smoked Paprika

1 tsp Smoked Bacon Salt

5 Tbl chilled, unsalted butter, cut into 1/4-inch cubes

1 cup grated sharp cheddar cheese

1 cup heavy cream, plus a little more for brushing the tops

Cochon Cannery Bacon Jam for serving

Directions:

Preheat oven to 425°F. Place flour, baking powder, sugar, Sweet Smoked Paprika and Smoked Bacon Salt in the bowl of a food processor. Drop in the butter cubes and pulse 5-6 times. You’re looking to make a mixture of small lumpy pebbles of floury butter, some small, some slightly larger. Add the cheddar cheese. Pulse twice. Pour in the heavy cream all at once. Pulse just until a shaggy dough forms—there will still be dry, floury bits. 2. Transfer to countertop and knead dough by hand just until it comes together into a ball. Press down on the dough to form a disk about 8 inches wide and 3⁄4 inch in height. Use a biscuit cutter to cut scones. Press remaining scraps back into another piece and cutting until all of the dough has been used.

Place the scones on a parchment-lined baking sheet and brush with cream. Sprinkle with a little Smoked Bacon Salt. Bake until golden brown, about 10-12 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature with Cochon Cannery Bacon Jam.


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2 Responses

Anne Milneck
Anne Milneck

December 09, 2017

Hi Arlene, we do carry the sauerkraut but we do not ship it. It’s available in our store for $9.89 per jar. thanks!

Arlene Kestner
Arlene Kestner

November 24, 2017

Do you carry the he culture guru sauerkraut? Price?

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