We are so excited to welcome Marcia as our guest cook this week! She is a sweet girl who is passionate about good food and good souls, you can check out her blog here… but first, you can drool over her awesome recipe…
Even though Valentine’s Day is over now, that doesn’t mean loving is over. Loving is a full time job.
And sometimes love means doing the laundry on Monday mornings.
And working an extra shift so someone else can have off.
It means loading the dishwasher even when you’re running late.
And taking time out of your week to take someone a meal.
It’s waking up early to make coffee before some else wakes up.
And sometimes it’s cooking dinner on weeknights….
“I think preparing food and feeding people brings nourishment not only to our bodies, but to our spirits. Feeding people is a way of loving them.” ― Shauna Niequist, Bittersweet
So, today I’m sharing a recipe for one of my new favorite discoveries. This time was the first time I tried making a savory scone. And oh, man– they didn’t disappoint. Not to mention, it has one of my favorite flavor combinations- kale + gorgonzola cheese. And can we just talk about the bacon?! Best combination ever.
KALE, BACON & GORGONZOLA CHEESE SCONES
adapted from this recipe
2 cups all-purpose flour
2 tsp white sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tbsp butter, cold butter (plus an extra 2 tbsp melted butter)
3/4 cups greek yogurt
1 large egg
1/2 cup kale, finely chopped
1/4 cup bacon, cooked and chopped (don’t make it too crispy, it should still be a little chewier than you would normally make it)
1/3 cup gorgonzola cheese
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in cold butter until the mixture is crumbly. In a separate bowl, whisk together the greek yogurt and egg.
- Mix the yogurt and egg mixture into the dry ingredients along with the kale, bacon, and gorgonzola. (I threw in some of the bacon drippings for some extra flavor and richness.) On a floured surface, knead softly (adding a bit more flour if needed) until the dough is still soft, but no longer sticky.
- Shape the dough into a circle (10-12 inches) and then cut into wedges with a sharp knife. Place on a greased cooking sheet and bake for 18-20 minutes until golden brown.
- Brush the melted butter over the hot scones.
*Looking back, I’d actually loosely brush some flour over the scones before baking them. It think it would give the appearance an extra texture.