Spoon fork bacon is the brainchild of photographer Teri Lyn Fisher and stylist Jenny Park. Together they make adventurous cuisine look effortless and stunningly beautiful!
I can resist this week's recipe for Bacon Gruyere and Green Onion Scones.
I doubt that the ladies would mind that I'm sharing this scone recipe with you. As a matter of fact, I highly recommend a visit to their blog. If you are like me, you'll find their work impressive and enticing!
BACON GRUYERE AND GREEN ONION SCONES
Makes 12 3-inch rounds
2 cup all purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup cold butter, cut into small cubes
4 strips bacon, cooked and crumbled
2/3 cup gruyere cheese, grated
2 green onions, thinly sliced
1 teaspoon cracked black pepper
½ cup buttermilk
¼ cup heavy cream
Preheat the oven to 375°F.
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Cut cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough.
Form the dough into a disc and place in fridge for about 30 minutes.
Once chilled, flatten the disc to about ½ inch thick and cut the disc into circles using a 3 inch circle cutter (or a fluted cutter) and place the scones onto a parchment lined baking sheet.
Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown.
Serve warm with a side of honey butter.