Gruyere and Bacon Scone Minis

Gruyere and Bacon Scone Minis

 1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. cold butter
1/2 cup grated gruyere cheese
1/2 cup cooked and crumbled bacon (about 7 slices)
2 tbsps. fresh parsley chopped or 1 tbsp. dried parsley
1/2 cup milk
1 egg, lightly beaten

 Pre-heat oven to 450 degrees.  Line a baking sheet with parchment paper or coat with cooking spray.  Stir flour, salt and baking powder together.  Cut in butter.  Add gruyere, bacon and parsley.  Mix in milk until a soft dough forms.  Divide in two.  Turn out onto floured board and knead each half 2-3 times.  Pat  out to 3/4" thick rounds.  Cut into eight wedges.  Place on cookie sheet, brush with beaten egg and bake 10 minutes.  Can freeze and reheat from frozen uncovered at 350 degrees for 10 minutes.

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