Bacon, Walnut and Thyme Scones

JasiBella

Makes 8
These quick scones are delicious on a breakfast or dinner table. Their easy preparation in the food processor cuts down on clean-up time, too. If you like, make smaller scones and decrease the baking time.

Ingredients
3 tablespoons butter, cut into small pieces
2 cups flour (or 1 cup whole wheat flour and 1 cup all-purpose flour)
1 teaspoon dried thyme
1 teaspoon garlic powder
1 tablespoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon fine salt
1/2 cup chopped walnuts
1 cup plus 1 tablespoon low-fat milk, divided
1/4 cup crumbled cooked bacon (about 3 slices)

Method
Preheat oven to 400°F. Transfer butter to a small bowl and place in the freezer for a few minutes to get very cold.

Meanwhile, put flour, thyme, garlic powder, baking powder, pepper and salt into a food processor and pulse until mixed. Remove butter from freezer and transfer to food processor. Pulse until butter is the size of breadcrumbs. Add walnuts and pulse once or twice. While continuing to pulse, slowly add milk and pulse just until a wet dough is formed. (Avoid over processing so walnuts are not pulverized.)

Using a spoon, drop dough onto a parchment paper-lined baking sheet to form 8 scones. Alternately, turn dough out onto a floured surface, pat into an 8-inch circle and cut into wedges. Brush scones with remaining 1 tablespoon milk, then sprinkle bacon over the top, pressing to ensure it adheres. Bake until golden and cooked through, 25 to 30 minutes.

Nutrition
Per serving (1 scone/82g-wt.): 230 calories (90 from fat), 10g total fat, 3.5g saturated fat, 15mg cholesterol, 390mg sodium, 27g total carbohydrate (2g dietary fiber, 2g sugar), 7g protein

JasiBella

Makes 8
These quick scones are delicious on a breakfast or dinner table. Their easy preparation in the food processor cuts down on clean-up time, too. If you like, make smaller scones and decrease the baking time.

Ingredients
3 tablespoons butter, cut into small pieces
2 cups flour (or 1 cup whole wheat flour and 1 cup all-purpose flour)
1 teaspoon dried thyme
1 teaspoon garlic powder
1 tablespoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon fine salt
1/2 cup chopped walnuts
1 cup plus 1 tablespoon low-fat milk, divided
1/4 cup crumbled cooked bacon (about 3 slices)

Method
Preheat oven to 400°F. Transfer butter to a small bowl and place in the freezer for a few minutes to get very cold.

Meanwhile, put flour, thyme, garlic powder, baking powder, pepper and salt into a food processor and pulse until mixed. Remove butter from freezer and transfer to food processor. Pulse until butter is the size of breadcrumbs. Add walnuts and pulse once or twice. While continuing to pulse, slowly add milk and pulse just until a wet dough is formed. (Avoid over processing so walnuts are not pulverized.)

Using a spoon, drop dough onto a parchment paper-lined baking sheet to form 8 scones. Alternately, turn dough out onto a floured surface, pat into an 8-inch circle and cut into wedges. Brush scones with remaining 1 tablespoon milk, then sprinkle bacon over the top, pressing to ensure it adheres. Bake until golden and cooked through, 25 to 30 minutes.

Nutrition
Per serving (1 scone/82g-wt.): 230 calories (90 from fat), 10g total fat, 3.5g saturated fat, 15mg cholesterol, 390mg sodium, 27g total carbohydrate (2g dietary fiber, 2g sugar), 7g protein