Looking for a new way to have bacon on the side of brunch? Then you'll love Chef Voula's bacon scones! You'll need to start the first step a day ahead to prepare your bananas, and you can even cook the bacon a day ahead if you wish.
2 (just ripe) medium size bananas
10 slices smoky bacon
2 cups (250 mL) all purpose flour
¼ cup (50 mL) sugar
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
½ cup (125 mL) cold unsalted butter, cut into small pieces
1 large egg
⅓ cup (75 mL) buttermilk or milk (and a bit extra in case the mixture is too dry)
A day or two ahead of making the scones lightly brush or spray a baking sheet with oil. Peel then slice bananas into thin rounds about ¼ inch (½ cm) thick. Lay slices in a single layer onto baking sheet and place in freezer overnight.
Heat oven to 375F (190C). Place a grilling rack over a baking pan and lay bacon slices out into a single layer. Cook bacon in the oven until crisp, about 20 minutes, being careful not to burn it. Lay bacon out onto paper towels to absorb as much of the fat as possible.
Lightly butter or oil a baking sheet and set aside.
In a large bowl, using a fork or a whisk, combine the flour, sugar, baking powder, and salt. Using your fingers, a pastry cutter, or a fork, work the cold butter into the flour just until the mixture is crumbly. Add the chopped bacon and frozen banana slices into the bowl. Mix just until evenly combined.
In a small bowl stir together the egg and the milk. Using a wooden spoon stir wet mixture into flour until evenly moistened. The mixture should be a bit crumbly, but if it is too dry, add more milk, one tablespoon at a time, just until the dough comes together.
Lightly dust a small section of the counter with flour. Turn the dough out onto the counter and divide into two. Without over handling, shape each half into round loaf shapes, 1 inch (2.5 cm) high. Place rounds onto baking pan about 2 inches (5 cm) apart. Using a large sharp knife cut each round into 4 triangular wedges to make 8 scones in total.
Bake in preheated oven for 20 to 25 minutes, or until golden. Cool slighty on a wire rack. Serve warm or at room temperature with Peanut Butter Cream Cheese.
Peanut Butter Cream Cheese
1/3 cup (75 mL) peanut butter (or other nut butter) at room temperature
1/3 cup (75 mL) cream cheese at room temperature
In a small bowl, combine peanut butter with cream cheese until evenly mixed. Chill until ready to serve. Can be made ahead and stored in the fridge for up to 2 weeks.