Ingredients
1 whole garlic bulb2 teaspoons olive oil1/2 cup butter, softenedSCONES:2 bacon strips, chopped1/3 cup chopped onion2 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup cold butter1 large egg, room temperature1/2 cup sherry1/3 cup heavy whipping cream1/4 cup 2% milk
Preparation
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash with fork. Stir in butter; set aside.
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. In the same skillet, cook and stir onion in the drippings until softened. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, about 30 minutes. Set aside.
In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, sherry and cream; stir into crumb mixture just until moistened. Fold in onion and bacon.
Turn onto a floured surface; knead 10 times. Pat into a 10x5-in. rectangle. Using a floured knife, cut into eight 2-1/2-in. squares; cut each square diagonally in half.
Place on a parchment-lined baking sheet; brush with milk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm, with garlic butter.
