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Tag Archives: Walnuts

Recipe: Golden Raisin and Bacon Scones

Golden Raisin and Bacon Scones

Golden Raisin and Bacon Scones

Having never made scones before, I wasn’t sure how this recipe would turn out. Luckily, it worked. Thanks bacon!

These Golden Raisin and Bacon Scones are a great sweet-savory treat around breakfast time.

Ingredients:

  • 2 1/4 cup self-rising flour
  • 1/3 cup sugar
  • 6 TBSP butter (the colder the better)
  • 1/2 cup cooked bacon (drained)
  • 1/2 cup golden raisins
  • 1/4 cup chopped walnuts
  • Golden Raisin and Bacon Scone Dough

    Golden Raisin and Bacon Scone Dough

  • 1 egg
  • 3/4 cup heavy whipping cream

Directions:

  1. Preheat oven to 400F.
  2. In a large bowl, mix together flour and sugar. Using a fork, cut in 6 tablespoons of butter until mixture looks like coarse crumbs.
  3. In a small bowl, combine bacon, golden raisins and walnuts.
  4. Stir 1 cup of bacon mixture into the flour mixture. Set remaining bacon mixture aside.
  5. In another small bowl, lightly whisk egg and cream together. Make a well in the flour mixture and pour in egg-cream mixture. Stir with a fork until the mixture is moist.
  6. Golden Raisin and Bacon Scones

    Golden Raisin and Bacon Scones Close-Up

  7. Divide dough into two balls of the same size.
  8. On a greased cookie sheet, place dough balls about 3 inches apart and pat each one into an 8-inch round.
  9. Using a knife dipped in flour, cut each round into 8 pieces, but do not separate.
  10. Sprinkle remaining bacon mixture over each round then bake 14-16 minutes until edges are light golden brown.
  11. Carefully separate each round into 8 pieces. Serve warm with fresh jam.

Scones make a great grab-and-go breakfast option if you don’t have time to prepare a full breakfast every morning.

Scones are also very customizable. You can easily substitute in the ingredients of your choice when making this recipe.

 
2 Comments

Posted by on July 10, 2012 in Breakfast, Cookin', Recipes

 

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Recipe: Roasted Sweet Potato Wedges with Walnuts

Sweet Potatoes and Toasted Walnuts

Sweet Potatoes and Toasted Walnuts

Sweet potatoes go very well with the main dishes served at most holiday functions. Rather than mashing the sweet potatoes or giving them the casserole treatment, try this dish of Roasted Sweet Potato Wedges with Walnuts.

The kicker is the sauce. It’s sweet, tangy and slightly acidic and blends well with the nuttiness of the sweet potatoes.

Ingredients

  • 4 medium-sized sweet potatoes, peeled
  • 1/4 cup walnuts, chopped
  • 1/2 TBSP cane sugar vinegar (or any other sweet vinegar)
  • 1/4 cup olive oil
  • 1 tsp Creole mustard (or dijon if you can’t find Creole)
  • 2 tsp maple syrup (the real stuff)
  • Sauce for Roasted Sweet Potatoes

    Sauce for Roasted Sweet Potatoes

  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350F.
  2. Place walnuts on a baking sheet and back until toasted (about 6-8 minutes). Remove from oven to cool. Increase oven temperature to 400F.
  3. Cut sweet potatoes lengthwise into wedges then toss in 1 TBSP of olive oil. Place them in a greased baking dish and season with salt and pepper.
  4. Roasted Sweet Potato Wedges with Walnuts

    Roasted Sweet Potato Wedges with Walnuts

  5. Bake 45 to 60 minutes, tossing occasionally, until tender.
  6. When sweet potatoes are done, let cool then transfer to a serving platter or dish.
  7. Whisk together remaining oil with maple syrup, Creole mustard and sugar cane vinegar. Drizzle over sweet potatoes and garnish with walnuts.

Creole mustard and cane sugar vinegar may be hard to find depending on where you’re located. Just use the substitutions mentioned in the ingredients list if you don’t have access to the ingredients I used.

You can even use these wedges as a bed for sliced turkey or ham this holiday season. The sauce alone will ensure you go back for seconds.

 
2 Comments

Posted by on November 20, 2011 in Cookin', Recipes, Sides

 

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