We hosted a class on sheep artificial insemination during the first week of December. Eleven students from all over North America came to learn about the non-surgical AI procedure that Dr. Purdy developed. Students got to practice thawing straws of frozen semen and performing the procedure on our sheep. All told, we inseminated 34 ewes.
The students were a great bunch to work with, and we’re looking forward to the new lambs that will come next spring.
We had an overabundance of food, but one of the highlights was Kit Dejager’s bacon, cheddar, and chive breakfast scones. She was kind enough to share her recipe with us.
Bacon Cheddar Chive Scones (Makes 32 Scones)
Ingredients:
- 197 g cooked bacon (24 slices)
- 1.764 kg AP flour
- 50 g baking powder (4 tbsp)
- 29 g salt (2 tbsp)
- 5 g garlic salt (1 tsp)
- 6 g paprika (3 tsp)
- 3 g black pepper (2 tsp)
- 455 g unsalted butter, chilled and cubed (1 pound)
- 228 g bacon fat
- 681 g cheddar cheese
- 9 g dried chives
- 466 g heavy cream or half-and-half (2 cups)
In the bowl of a stand mixer, sift together flour, baking powder, salt, garlic salt, paprika, and black pepper. Add the butter and bacon fat, mixing on low until the mixture resembles a coarse meal. Next, add the bacon, cheese, and chives, and mix until incorporated.
With the mixer on low, slowly add the cream. Mix just until the dough comes together in large clumps. Remove the bowl from the mixer and clean the paddle. Press the dough down a bit so it forms a more cohesive mass. Then, turn it out on the table. The dough will be crumbly.
Separate the dough into four even pieces. Working with one chunk at a time, press and knead the dough lightly until it comes together into an even disk. It should be about eight inches across and about one inch thick. Cut the disk into eight pieces, like a pizza. Repeat with the other three chunks of dough.
Place scones on a parchment-lined sheet and flash freeze. Once frozen, place in a large cambro and label it.
To bake, cook at 325 for 17-20 minutes, or until slightly golden and just firm in the center.
If you want to make fewer at a time, the creator says this online recipe from King Arthur Flour is similar.
I hope you enjoy making and eating these wonderful scones!