Sue Gronholz's Apple Cheddar Mini-Scones

Preheat oven to 425°.  In a large bowl, whisk flour, baking powder, salt and baking soda.  Cut in butter until mixture resembles coarse crumbs. 

In another bowl, whisk egg, yogurt and 2 Tbsp. milk; stir into crumb mixture just until moistened.  Stir in apple, cheese and sage.

Turn onto a lightly floured surface; knead gently 10 times.  Divide dough in half; pat each portion into a 6-in. circle.  Cut each circle into eight wedges; cut each wedge into half.

Transfer to parchment paper-lined baking sheets.  Brush tops with remaining milk; sprinkle with sugar.  Bake 10-12 minutes or until golden brown.  Serve warm.

For Regular-Size Scones:  Do not cut wedges in half.  Bake as directed, increasing baking time to 12-14 minutes. Makes 16.

Shanti's Maple Bacon Butter

Let one stick of unsalted butter come to room temp. Stack 3 pieces of bacon and cut across into small 1/2 inch pieces. Fry in a pan until crunchy. Cool on baking sheet lined with paper towels.

In a mini food processor (may also use bowl and spatula ) mix cooked bacon, 2 T maple syrup and 1/4 teaspoon of smoked salt (to taste). You can also use salted butter and omit smoked salt. Blend until all ingredients are incorporated. Place butter on a piece of plastic wrap and shape into a log, twist and tie ends in a knot. Refrigerate until firm.

Shanti's Cinnamon Cayenne Brown Sugar Butter

Let one stick of salted butter come to room temperature . In a mini food processor ( may also use a bowl and spatula ) combine 1/4 teaspoon of cinnamon, 1/4 teaspoon of cayenne and 1 1/2 Tablespoon brown sugar. Blend until all ingredients are incorporated .Place butter on a piece of plastic wrap and shape into a log, twist and tie ends in a knot. Refrigerate until firm.  Adjust cinnamon and cayenne to your preference

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