Caramelized Pear & Bacon Scones

You're welcome. (And, I'm sorry!)

I'm thinking my first cookbook will be Scones 101. I love 'em. Because, what can't you put in a scone and call a meal? And hold it all in one hand, no less. Breakfast, lunch, dinner? Scone. Snack? Scone. Fruit, grain, meat, dairy? Scone, scone, scone, scone.

Okay. Maybe not. But these are good, and I think you oughta try them.

Ingredients

6-8 slices bacon

3 firm D'Anjou pears, peeled, cored & diced

1 TB vegetable oil

2 TB brown sugar

2 c. all-purpouse flour

2 TB flaxseed meal

1 TB baking powder

1 tsp. cinnamon

8 TB cold, unsalted butter, cubed

3/4 c. chilled cream or half & half

egg white (optional)

course sugar (optional)

Sausage and Herb Biscuits

Josh received a most spectacular cookbook this past Christmas. Yet, it's SO MUCH MORE than a cookbook. The Professional Chef. I'm telling you: It's everything about everything involving food. Technique descriptions and ingredient reference; equipment evaluations and then some. It's the go-to reference for culinary school, I believe. And I love it. 

This biscuit recipe is adapted from their basic buttermilk biscuits. Now, the recipes in this book tend to assume you are cooking for a crowd. As in, 3.5 lbs of flour per batch of biscuits. Thankfully, it lists weights for each ingredient (actually, it only lists weights for most recipes), so I can easily quarter the recipe and get 20 biscuits instead of 80. Not that I wouldn't happily freeze the extra; I just don't have the energy to deal with that much dough early Saturday morning. 

Sandwich with extra-sharp cheddar for lunch.