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.
- 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)
- Pre heat your oven to 375 degrees. You want the oven to be nice and hot when the scones go in.
- In a large bowl mix the flour, baking powder and baking soda.
- 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.
- Add pepper. Stir in the cheese, bacon and leeks.
- Whisk together the buttermilk and egg yolk. Stir into the dry mixture until just combined.
- 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.
- 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.
- Brush the top of each scone with the egg white. Sprinkle each scone with cheese on top and a little paprika if you like.
- Bake for approximately 25 minutes or until golden brown, turning halfway. This can vary oven to oven.
- Remove from the oven and cool them on a wire rack.