Jacobs Coffee with Morning Scones

Jacobs Coffee with Morning Scones


For the scones:
3 cups all-purpose flour,
1 tbsp. baking powder,
1 tsp. salt,
8 pc roasted tomatoes chopped,
8 tbsp. cold unsalted butter  cut into small cubes,
4 green onions thinly sliced,
10 slices Brandt Smoked Side Bacon cooked and chopped or crumbled into small pieces,
1 cup buttermilk, plus up to ½ cup extra, if needed),
1-2 tsp. ground black pepper

For the egg wash:
1 large egg,
2 tbsp. water


Preheat the oven to 400˚ F. In a bowl combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter using two knives to cut the butter into the dry ingredients until the mixture is crumbly and the butter pieces are about the size of small peas. Add the green onions, Brandt Smoked Side Bacon, roasted tomatoes, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat or roll the dough until about 3/4″ thick. Use the rim of a glass or your favourite cookie cutter to portion into scones. In a small bowl combine the egg and water and whisk together. Brush each scone lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown. Serve while enjoying a hot cup of Jacobs Coffee.  Serves 6-8