BACON SCONES

Upgrade your backyard hotdogs with these bacon-wrapped grilled sausages on a baguette. Dress them up with sauerkraut, some of our sweet and spicy Apricot Barbecue Sauce and a dab of our homemade Yellow Mustard.

Yield: Makes 10.

BACON SCONES

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/3 cup butter, chilled and cubed
  • 1/2 cup crumbled cooked bacon
  • 1 cup whipping cream
  • Maple Butter*

Directions

  1. Preheat the oven to 425°F.
  2. Combine flour, cornmeal, sugar, baking powder, salt and pepper in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Stir in bacon. Add cream to flour mixture, stirring just until combined.
  3. Turn dough out onto a lightly floured surface. Knead dough gently 5 times. Transfer dough to a lightly greased cookie sheet and pat into an 8 inch round. Cut round into 10 wedges. Separate wedges slightly.
  4. Bake until golden brown, about 25 - 30 minutes. Serve scones warm with Maple Butter.
Nutritional analysis per 1 scone serving:

362 calories, 24.6 g fat, 11.4 g protein, 23.6 g carbohydrate, 0.8 g fibre, 479 mg sodium

*Ingredient not included in nutritional analysis.

MAPLE BUTTER

Ingredients

  • 1/2 cup (125 mL) butter, softened
  • 2 tbsp (25 mL) maple syrup
  • 2 tbsp (25 mL) finely chopped toasted pecans

Directions

  1. Beat together butter and pancake syrup until fluffy. Stir in pecans.