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Musselmans
Apple Butter Bacon Scones


Savory bacon pairs with delicious Musselman’s Apple Butter in a hearty scone that’s great for breakfast or as a snack, partnered with a cup of hot tea or coffee.

Ingredients

1 cup (272g) Musselman’s® Premium Homestyle Apple Butter 

2 ½ cups (333g) all-purpose flour

2 ½ cups (365g) white whole wheat flour

½ cup (90g) light brown sugar

2 tbsp. baking powder

1 tps. kosher salt

1 tps. cinnamon

½ tps. freshly ground nutmeg

½ tps. cloves

1 cup (227g) unsalted butter, chilled and cut into small dice

2 cups (80g) diced apple

4 large eggs

2 tps. vanilla extract

6 slices (21g) bacon, cooked until crisp and chopped

2 tbsp. milk

⅓ cup (57g) turbinado sugar



Method

1
Preheat oven to 425°F.  Line two half-sheet pans with parchment paper.
2
In a large bowl, combine flours, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves. Using a pastry blender, blend butter into flour mixture until butter is in pea-sized pieces. Stir in apple.
3

In a separate bowl, whisk together eggs, apple butter and vanilla until combined. Stir egg mixture into flour mixture until it forms a sticky dough. Stir in bacon pieces.

 
4

Divide the dough into 4 equal portions. On parchment-lined sheet, pat each portion into a 7-inch circle. Using a sharp knife, cut each circle into 6 equal wedges. Gently pull each piece away from the center of the circle to allow room for spreading.

 
5
Place baking sheets in freezer for 20-30 minutes.
6
Brush tops of scones with milk and sprinkle generously with turbinado sugar. Bake for 15 minutes or until edges of scones turn golden brown.
7
Let scones stand on baking sheet for 5 minutes. Serve warm.

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