{Apple Double Smoked Bacon Rosemary Scones and Cherry Tomato Vanilla Bean Jam + Giveaway Winner}

Happy Thanksgiving weekend all (to my fellow Canadians)! Hope you all enjoyed time with family and friends and indulging in lots of delicious eats.

For the first time this year, instead of having Thanksgiving dinner, we are celebrating with two brunches with our families.

Yesterday, we all headed out-of-town to Priddis for a bountiful meal at the Priddis Golf Course Dining Room where we enjoyed a yummy Fall inspired spread including a variety of salads, butternut squash ravioli, turkey and stuffing, hot and sticky date pudding and blood orange mimosas.

This morning we heade out to Red Deer to celebrate with the boy’s family. My norm is to bring dessert when we go visit family, but since I was sure there would be plenty of sweets, I decided to make a savoury dish. 

I present to you my FAVOURITE scones I’ve made to date (and definitely my new go to recipe). My variation is perfect for Fall: Apple Double Smoked Bacon Rosemary Mini Scones.

The crumb is so delicate, somewhere between a shortbread cookie and a biscuit.

I think the difference is using a cream with a higher milk fat. I used the super thick and locally made Vital Green Farms organic heavy cream (52% MF). But on the flip side, they are TINY scones, so you don’t have to feel guilty to indulge. (I know its probably hard to tell of the scale of these, but they’re about 2″ wide).

The scone is flecked with crispy bits of smoky savoury bacon, tender cubes of honey crisp apple and earthy sprigs of rosemary.

Apple Double Smoked Bacon Rosemary Scones (adapted from recipe on Smitten kitchen)

  • 2 cups (10 ounces) unbleached all-purpose flour (I used cake/pastry flour)
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
  • 1 cup heavy cream (I used 52% MF organic heavy cream)
  • 1/2 large apple, chopped into small cubes
  • 3 strips of double smoked bacon, cooked and patted with papers towels, chopped
  • 1/4 cup of finely grated parmesan cheese (please buy the block and grate yourself..it tastes so much better that powdery stuff/pre-grated version)
  • ~1/2 tbsp chopped rosemary

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Sift flour, baking powder, sugar and salt in large bowl.

3. Using a pastry blender, two knives or your fingertips – quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Stir in apple, bacon, parmesan and rosemary

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. You can form scones by either:

a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper or

b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

The scones are delicious on their own or with a pat of butter. But they can also be served with this sweet and savoury French inspired jam – Confiture de Tomates Cerises a la Vanille (Cherry Tomato Vanilla Bean Jam).

The recipe is super simple. I simply cut up a pint of ripe cherry tomatoes into halves, placed these in a heavy sauce pot with about 1/4 cup of cane sugar and one vanilla bean pod (scraped of its seeds, then throw in the pods too). Cook on high heat till boiling, then simmer on med/low heat for another 30 minutes till its nice and thickened. Remove the vanilla bean pods and voila!

I prefer mine chunky, but you can put this mixture into a blender if you prefer a smoother compote.

The result is this gorgeously thick deep crimson jam with a unique flavour dimension from the warm and comforting vanilla bean. You can store this in an airtight container for a week or store it longer with a jarring method.

This would also be great served alongside meats, or on a nice multigrain toast with creamy goat cheese..yum.

AND finally I would like to end this post by announcing the winner to my GIVEAWAY for the TWO tickets to the Rocky Mountain Food and Wine Festival for Friday, October 14th!

Chosen randomly, the winner is comment #3 Gillian @AroundAB:

I don’t know how you fit it all in! I would love to the Rocky Mountain Wine and Food Festival!! We just moved here in the spring and are loving trying out all the new food! Thanksgiving will be quiet for us but will include a ham and fresh squash from the market…mostly so that J can make his fabulous pea soup with the ham bone tomorrow – now THAT will be yummy!! Cheers!

Thanks to all of you that left comments! I’ll try to do a giveaway every month 🙂

6 Responses to “{Apple Double Smoked Bacon Rosemary Scones and Cherry Tomato Vanilla Bean Jam + Giveaway Winner}”
  1. Thanks so much for the tickets Jen. I’m really looking forward to the festival and discovering all the new places to try in Calgary. Cheers!

  2. I adore vanilla used in savoury applications! Also amazing with seafood.

  3. Wow! I haven’t attempted a savory scone yet… this one is unique! Especially with that jam… might be a good one to start on! Go big or go home?

  4. Lynn says:

    I made these scones this morning and they were really awesome!! This recipe made 15 scones with the size of cutter that I used. They are so good that I decided to freeze them (otherwise we might have eaten the whole batch in a flash) and they will be brought out to be enjoyed at Thanksgiving. This recipe is a real keeper!

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