Bacon & Brew Scones

3 ½ c. all purpose flour

4 TBSP baking powder

¼ tsp salt

½ c. butter, cut in small pieces

½  c. milk

½ c. stout (like Guinness)

½ c. sour cream

1 lb. bacon-fried crisp & crumbled

2 c. shredded Farmhouse Reserve Aged Cheddar

Preheat oven to 400 degrees. 

Sift flour, baking powder, and salt.  Cut in butter.  Stir in bacon and shredded cheddar. Mix milk and sour cream in a cup.  Add stout.  Mix liquid into flour mixture. Stir until just combined.  Turn out onto a floured surface.  With extra flour available for handling, press dough into a 1 inch thick and 6 inch wide rectangle.  This may take repeating several times to use all of the dough.  Cut the dough with a sharp knife into triangles.  Place dough triangles on a parchment lined cookie sheet.  Brush with egg wash made from one egg white and 1 TBSP water.

Bake at 400 degrees for 10-15 minutes or until lightly brown.  Remove from oven and cool.  

Cherry-filled Biscones

Ingredients:

2 ½ c. pancake/waffle mix

1 egg

½ c. half & half

¼ c. melted butter

¼ c. sugar

1 can cherry pie filling

Heat oven to 400 degrees.

In a large bowl, stir together pancake mix, egg, half & half, melted butter, and sugar.  Batter will be thick and lumpy. 

Spray cookie sheets with non-stick cooking spray or cover with parchment.  Spoon biscuit batter/dough onto cookie sheet by the large spoonful.  Spoon 1-2 TBSP cherry pie filling on the center of each biscone, pressing filling into dough.  Bake at 400 degrees for 15 minutes or until golden brown.

Remove from oven and cool.  Dust with powdered sugar or glaze.