You just can't go wrong with a savory scone that includes bacon! I was very inspired by my local uncured rustic bacon from Prather Ranch Meats. Also, I had been enjoying tea from my Lemon Verbena plant. This deciduous bushy plant is Native to many countries in South America. Fortunately for us today, it can be grown as far up as Canada.
The taste palate is unwavering in its desire be "wowed". The Lemon verbena herb is a potent, sharp, fresh burst in your mouth. In my test kitchen, I tried different fresh herb combinations (chives and thyme, marjoram, marjoram and chives, and other combinations) with the bacon. Of course, my husband was very delighted to try them all.
Preheat oven to 425 degrees Fahrenheit
1 cup of flour
2 Tablespoons of softened butter
2 Teaspoons of baking power
2 Teaspoons of salt
1/4 cup of whole organic milk
1/4 cup of herb ~ Lemon Verbena
6 strips of thick cut bacon
Firs, cook bacon until it is crispy. I like to take the bottom of a jam jar to break up bacon into little bite size pieces. Second, chop herbs. Third, sift flour, baking powder, salt, into a medium mixing bowl. Fourth, add melted butter and milk. If mixture is too dry, add a splash of milk. Gently mix with mixing spoon, making sure to add bacon and herbs as you go. Fifth, with your hands, knead the mixture right in the bowl quickly. Do not over knead.
Finally, take dough in your hand and mold into shape, placing on the cookie sheet. Place the cookie sheet in the oven and bake for 10-12 minutes until lightly browned. Let them cool, then eat warm. I would definitely serve them with a side of butter and a pickle. In the above picture I used a pickled cherry, by The Uncommon Pickle (found in the Bay Area). This recipe makes four scones but can be doubled to make 8 scones. Happy Fall and warm evenings with loved ones!