Perfect companions, you can dip the scone, smother it with soup, or alternate between the two. You can’t go wrong with bacon. These scones are bursting with flavor. The soup is loaded with carrots and sweet potatoes, giving you plenty of healthy vit…
- 1 kilogram carrots
- 2 sweet potatoes
- 1 onion
- 1 tablespoon olive oil
- 1 liter vegetable stock
- 1/2 teaspoon fennel seeds (or cumin)
- 260 grams flour
- 2 teaspoons baking powder
- 20 grams granulated sugar
- 4 slices smoked bacon
- 90 grams butter (cold)
- 1 egg
- 120 milliliters buttermilk (or whole milk)
- 40 grams hazelnuts
- Peel the carrots and sweet potatoes and cut them into cubes.
- Dice the onion.
- In a saucepan, heat the olive oil.
- Add the onion, sweet potatoes, carrots, and fennel seeds.
- Fry for 4 to 5 minutes, while stirring.
- Add the vegetable broth to completely cover the vegetables.
- Cook for at least 20 minutes until vegetables are tender.
- Blend the vegetables. Add a little broth, blend again. Then, add broth to desired consistency.
- Garnish bowl of soup with some seeds.
- Preheat oven to 200 degrees Celsius.
- In a bowl, pour the flour, baking powder, sugar, a pinch of salt, and mix.
- Cook the bacon, cut it into small pieces. Add to flour mixture.
- Add the butter, cut in small pieces, with fingertips, to obtain a dough which looks like a big biscuit.
- Add the egg and milk gradually, and mix to obtain a homogeneous paste, add the hazelnuts.
- Spread the dough on a lightly floured surface to a thickness of 2 to 2 1/2 centimeters.
- Cut scones with a biscuit cutter, and place them on a baking plate lined with parchment paper.
- Brush the scones with a little bit of milk and bake for about 15 to 20 minutes, until properly inflated and very lightly browned.
- Serve with a little bit of butter or Philadelphia cream cheese.