This little appetizer scone recipe I got from the LCBO Food and Drink Magazine. I love, love, love this magazine. It is available in the liquor stores in Ontario about 4 times a year. It is just a beautiful magazine. It's tastefully done, chalk full of recipes, tips and drink pairings. It also spotlights different wine, spirits and beer along with great gadget and gift ideas. The best part is.......it's free! I have used lots of the recipes from this magazine over the years and I haven't had one I didn't like. These scones I particularily like because they are a simple, yet elegant appetizer. Come on! It's bacon and cheese, what's not to like? I have made larger scones that are great for a breakfast sandwich, but the appetizer size I like the best. I usually spend an afternoon making a few batches so I can freeze them to have on hand when we have company. They reheat really well straight from the freezer. Today I made 80 and froze them in bags of ten to have on hand for the upcoming Christmas Season.
Gruyere and Bacon Scone Minis
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. cold butter
1/2 cup grated gruyere cheese
1/2 cup cooked and crumbled bacon (about 7 slices)
2 tbsps. fresh parsley chopped or 1 tbsp. dried parsley
1/2 cup milk
1 egg, lightly beaten
Pre-heat oven to 450 degrees. Line a baking sheet with parchment paper or coat with cooking spray. Grate cheese and set aside.
Cook and crumble bacon and set aside.
Stir flour, salt and baking powder together.
Cut in butter.
Add gruyere, bacon and parsley.
Mix in milk until a soft dough forms.
Divide in two. Turn out onto floured board and knead each half 2-3 times.
Pat out to 3/4" thick rounds. Cut into eight wedges.
Place on cookie sheet, brush with beaten egg.
Bake 10 minutes.
Can freeze and reheat from frozen uncovered at 350 degrees for 10 minutes.
And of course, everything is better with butter on it!