Bacon Chive Scones
Ingredients:
¾ cup unsalted butter
2 cups whole wheat flour
1 cup all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1/8 tsp cayenne pepper
1 egg
1 cup buttermilk, plus 2 tbsp extra
¾ cup coarsely grated sharp cheddar cheese
12 slices bacon (cooked and crumbled)
2 tbsp chopped fresh chives
Directions:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside. Cut the cold butter into small cubes. In a mixing bowl, mix together wheat flour, all-purpose flour, baking powder, baking soda, salt and cayenne. Working quickly with your fingers, put the butter into the mixture until coarse texture. In a separate bowl combine 1 egg and 1 cup of buttermilk. Make a well in the center of the dry ingredients, then add the liquid all at once, stirring just enough to make a soft dough. You want the dough to be moist but not wet. Put the dough onto a floured board and knead about 15 minutes, add the bacon, cheddar and chives as you continue to knead. Divide the dough and then working one half at a time, gently pat the dough into a thick round that is about 5 inches across. With a knife, divide each round into 8 wedges. Gently pull the wedges apart, arrange them on the parchment lined baking sheet, leaving at least 1 inch between each. Repeat with second half of dough. Brush the tops of the scones lightly with buttermilk and sprinkle with the remaining ¼ cup of cheese. Bake 17 minutes until golden. Serve warm and enjoy!
Honey Dijon Pork Chops
Ingredients:
4 butterflied pork loin chops
1 tsp coriander
Kosher salt
Black pepper
2 tbsp EVOO
1 tbsp honey
1 tbsp Dijon mustard
Directions:
Season pork on all sides with coriander, salt and pepper. In a large cast iron skillet over high heat, heat 1 tbsp of oil. Cook the pork in batches, turning once until golden and almost cooked through (6-8 minutes). Mix the honey and Dijon together in a small bowl and brush onto the pork, turning and cooking until the glaze coats the pork for 2 additional minutes. Enjoy!