Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
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Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu

Culinary Corner: Bacon Chive Scones & Honey Dijon Pork Chops

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!

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