Bacon, Walnut and Thyme Scones

Bacon, Walnut and Thyme Scones

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 ground black pepper
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts
  • 1 cup plus 1 tablespoon low-fat milk, divided
  • 1/4 cup crumbled cooked bacon (about 3 slices)
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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.

Nutritional Info: 
Per Serving:Serving size: 1 scone, 230 calories (90 from fat), 10g total fat, 3.5g saturated fat, 15mg cholesterol, 390mg sodium, 27g carbohydrate (2g dietary fiber, 2g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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