Bacon, Leek and Cheddar Whole Wheat Scones

Bacon, Leek and Cheddar Whole Wheat Scones

Bacon, Leek and Cheddar Scones made with whole wheat flour

 

A savoury treat for all of the Dads out there, these whole wheat scones are sure to be a hit. 

This spring gave us a bounty of wild leeks. Unlike what you see in the grocery store these little guys are smaller than a green onion but pack a huge flavourful punch. On this Father’s day we decided to make something with Dads in mind. These leeks were a great combination with cheddar cheese and bacon we picked up from Tanjo Family Farm at the St. Lawrence Market (in Toronto).

They’re a tasty compliment to brunch or that evening glass of wine.

INGREDIENTS

  • 2 1/4 cups whole wheat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup butter, chilled
  • cracked black pepper (to taste)
  • 1 cup cheddar cheese – grated (plus additional for topping)
  • 1/2 cup bacon, cooked & chopped
  • 1/4 cup wild leeks, chopped
  • 3/4 cup buttermilk
  • 1 egg yolk (save the white for topping the scones)

DIRECTIONS

  1. Pre heat your oven to 375 degrees. You want the oven to be nice and hot when the scones go in.
  2. In a large bowl mix the flour, baking powder and baking soda.
  3. Cut in the butter using a pastry blender or use your fingers to rub the butter into the flour. For a flaky scone, cut the butter so that the butter pieces are pea-sized. If you prefer a more cake-like scone, cut the butter even more until it’s crumbly like breadcrumbs.
  4. Add pepper. Stir in the cheese, bacon and leeks.
  5. Whisk together the buttermilk and egg yolk. Stir into the dry mixture until just combined.
  6. Transfer dough onto a lightly floured surface. Shape into a circle., about 7-8 inches across. Using a knife coated with flour cut into wedges.
  7. Transfer onto a parchment lined or lightly greased baking sheet. For crispier scones, separate the wedges; for softer, higher rising scones, leave them in the circle.
  8. Brush the top of each scone with the egg white. Sprinkle each scone with cheese on top and a little paprika if you like.
  9. Bake for approximately 25 minutes or until golden brown, turning halfway. This can vary oven to oven.
  10. Remove from the oven and cool them on a wire rack.

 

 

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