Rye Scones with Bacon and Jarlsberg
dark rye flour
cold unsalted butter
cut into small cubes
shredded jarlsberg cheese
cooked chopped bacon
cold heavy cream
plus extra for brushing tops of scones
Stone Ground Mustard Butter:
stone ground mustard of your choice
Preheat oven to 400 degrees.
In a small skillet, toast the caraway seeds over medium heat for 3 minutes, stirring often, until fragrant. Set aside.
Line a large baking sheet with parchment paper. Set aside.
Place both flours, baking powder, sugar, caraway seeds,salt and cayenne pepper in the bowl of a stand mixer. Whisk together.
Add the butter and mix on low-speed until mixture resembles pea-sized crumbs. Add the cheese and bacon and mix until combined
Slowly add the heavy cream and egg until the dough forms a thick clump.
Turn the dough out onto a lightly floured surface.
Roll the dough out into a large rectangle 3/4 inch thick.
Cut out 12 rounds using a 2 1/2 inch biscuit cutter.
Place on prepared tray. Brush with some extra heavy cream.
Bake for 15 -17 minutes or until lightly golden brown. Remove from oven. Best served warm with mustard butter.
Mustard Butter: In a small bowl combine the softened butter with the stone ground mustard until smooth and well combined.