Making home brew? Save some of the spent grains for these savory scones! Delicious!
cups Gold Medal™ all-purpose flour
cup spent barley grain*
teaspoons baking powder
teaspoon coarsely ground black pepper
tablespoons cold butter, cut into 6 pieces
cup shredded Cheddar cheese (3 oz)
slices bacon, crisply cooked, crumbled (about 3 tablespoons)
Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray.
In large bowl, mix flour, spent grain, sugar, baking powder, salt and pepper. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in milk, egg, cheese and bacon.
Place dough on lightly floured work surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate wedges.
Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
*What are spent grains? The grains that remain after steeping them for home-brewed beer. They add a malty or nutty flavor and crunchy texture to baked goods.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Scone
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.