4 slices applewood-smoked
bacon, diced
2 1/4 c. flour (set aside
an extra 1/4 cup in case dough is too wet, plus extra
for sprinkling on pastry board)
1 T. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 T. finely chopped
thyme
6 T. (3/4 stick) chilled,
unsalted butter, cut into pieces
2/3 c. buttermilk
2 large eggs
1 beaten egg, for brushing
Preheat
oven to 350 degrees and line a baking sheet with
parchment.
In a
medium skillet, cook bacon over medium-low heat until
fat is completely rendered and bacon pieces are evenly
browned and crispy. Reserve fat for another use and
drain bacon pieces on a paper towel. Finely chop bacon
and set aside.
Mix flour,
sugar, baking powder and soda, salt, and thyme together
in a large bowl. Add butter and rub with fingertips
until mixture resembles fine meal. Add bacon and mix
with hands to incorporate. Whisk buttermilk and eggs in
a medium bowl to blend. Gradually add to flour mixture
and stir until moist clumps form- do not overstir or
scones will be tough. Add more flour if dough seems to
wet and gloppy.
Turn out
dough onto lightly floured surface. Knead four times to
blend. Transfer dough to prepared baking sheet and pat
out into 8-inch round. Using a sharp paring knife,
score dough into 8 wedges. Lightly brush scones with
beaten egg. Bake until golden brown, about 15 minutes.
Cool slightly, recut into wedges, and serve with
honey-pecan butter.
HONEY-PECAN
BUTTER
2 T. unsalted butter, room
temperature
2 T. pecans. toasted and
finely chopped
1 T. honey
tiny pinch salt
In a small
bowl, mash together butter, pecans, honey, and salt.
Pack butter into a small bowl, cover with plastic wrap,
and refrigerate until ready to use. Serve at room
temperature.
