Here we are! My last menu of the year, and I have an announcement to make:

I’ve been blogging for almost 13 years now, and I’ve had an amazing time! I still like making full menus, but with growing homeschool responsibilities and cookbook projects, I’ve decided to cut back on my blog posts.

There are a lot of reasons for this, most of them very positive. Homeschooling my kids is going great, and as they get older, that’s taking up a larger chunk of time. Additionally, I’d like to devote more time to publishing cookbooks, and I know splitting my time between parenting, homeschooling, writing, recipe development, and blogging would be too much for me, especially since my health is inconsistent.

This is the last full menu I’ll make for this blog. Starting next year, I will make one recipe per book and post every other month for the foreseeable future.

I started Alison’s Wonderland Recipes to help me develop my cooking skills. It has done that for me—and so much more!—and now feels like the right time to move forward and focus my energy elsewhere.

On that slightly bittersweet note, let’s begin my last official menu for Alison’s Wonderland Recipes . . . one inspired by Mary Poppins!

There are lots of classic British foods mentioned in the Mary Poppins book (like crumpets, jam cakes, and bangers and mash), and today’s recipe is no exception. We’re making scones! I’ve made lots of scone recipes before (including a mushroom scone in my cookbook, A LITERARY PICNIC), but today’s recipe is a little different. It’s inspired by my favorite scone from my local bakery, a bacon Cheddar chive scone.

I used my go-to basic scone recipe as a base and packed it with as much bacon, Cheddar, and chives as it would hold. And it paid off! These are so flavorful. Plus, they’re delightfully tender and freeze beautifully. The perfect start to my Mary Poppins menu!

 A

Mrs. Brill’s Savory Scones: Bacon Cheddar Chive Scones

“In the kitchen, Mrs. Brill, the cook, was making scones.
‘No, Master Michael,’ she said, ‘you can’t scrape out the basin. It’s not empty yet.’
And at that he let out his foot and kicked Mrs. Brill very hard on the shin, so she dropped the rolling-pin and screamed aloud.“

— Mary Poppins

 

INGREDIENTS:

 

Makes 5-6 scones

 

INSTRUCTIONS:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. With a fork or pastry blender, cut in the butter until the mix has a crumb-like texture with bits of pea-sized butter throughout.
3. Add the bacon bits, cheese, and chives. Stir until combined. Make a well in the center.
4. Add the beaten egg and ½ cup half and half to the well. Stir with a fork until mixture is just combined. The dough should be just damp enough to come together (don’t overwork it, since that can make the scones tough). If you don’t have enough moisture to bring all the dry material together, add another 2-3 Tbsp half and half.
5. Shape the dough into a ball with your hands, making sure to press any stray bits from the bottom of the bowl into the ball. Place it on a floured cutting board. Roll it out into an 7″ x 9″ rectangle and cut into 4 3-inch circles, re-flouring as needed.
6. NOTE: When you cut the dough, cut straight down without twisting the cutter. This will help the scones rise well.
7. Gather the scraps into a ball and re-roll until about ¾” thick. Cut out 1-2 more circles. Transfer all circles to the baking sheet.
8. Brush the top of the circles with remaining half-and-half (you don’t have to use it all). Lightly sprinkle with kosher salt. 
9. Bake for about 15-17 minutes until risen and the tops are golden brown. Allow to cool on the pan for 5 minutes. Transfer to a wire rack to cool completely. Store at room temperature in a sealed container.
10. Serve to the members of the Banks family from your kitchen at 17 Cherry Tree Lane!

A

A

If you like this recipe,
you can check out my recipe for Chamomile Scones with Peach Jam
from PETER RABBIT!