Ingredients:
 
6 slices bacon, chopped
3 cups all-purpose flour
1 tbls baking powder
1 tbls sugar
1 1/2 teaspoons salt
1/2 cup unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 tsp freshly ground black pepper
1 cup light buttermilk
 
Directions:
 
Preheat the oven to 400* F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add buttermilk and work just until it becomes a sticky dough, being careful not to overmix.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 rectangles approximately 4 inches wide and 1 inch thick. Cut the rectangles into imperfect (yes, I said, “imperfect”) wedges. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet.

I have a confession to make.
I was a scone virgin.
No, really … I was. Up until a week ago, I’ve never made scones before. I’ve never even eaten a scone before. What a world I have been missing!
 
There are so many different kinds of scones. And different ways to pronounce it as well. Yet again, it’s another battle between the British and the Americans. The Brits pronounce it as “skon” like gone. Whereas, the Americans pronounce it as “s-cone” like own. Either way you say it, they’re still a versatile little biscuit. Click here to read more about the history on scones. Being so versatile, there’s sure to be a least 1 or 2 or more you can add to your recipe repertoire. 
 
You can make them sweet, like the Cranberry Orange Scones. Great with a cup of joe in the morning or when you have company over in the evening. This recipe is not overly sweet and can be changed to suit your family’s tastes. Switch out the orange for lemon or the cranberries for blueberries. For you chocolate lovers out there, skip the cranberries and orange all together. Throw chocolate chips into the mix and drizzle chocolate sauce on top. Or for you fellow Canadians out there…MAPLE! Add some maple syrup and walnuts to the mix & instead of water for the icing - use maple syrup! I bet it wont be long before you have a few favourites.
 
You can make them savory, like Bacon Cheddar Scones. Fabulous along side say maybe … a bowl of Creamy Clam Chowder. Make them bite-sized and serve them along with the Garlic & Parmesan version (coming soon) to make great hors d’oeurvres! Again, feel free to switch out different herbs & spices and customize them for your occasion.
 
Now, don’t get me wrong, scones do come with a reputation. Don’t Be Alarmed! Scones, like biscuits, have been known from time to time in a land far far away, to turn out like hockey pucks. Okay, triangle-shaped hockey pucks. The key to avoiding this is to simply not overmix your ingredients. Be gentle. Be tender. If you follow this one golden rule, you will guarantee yourself a fine and dandy scone.

So the next time you see an attractive, enticing scone in your local coffeeshop - go all the way!
Home, that is, and bake yourself a batch of these great versatile biscuits that your family will love.

Ingredients:
 
1 pkg ground chicken/turkey (or beef, if you prefer)
1 green pepper, cubed
1 medium yellow or white onion, cubed
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
1 can red kidney beans (drained and rinsed)
1 large can diced tomatoes + *reserved liquid
1 large can crushed tomatoes
1/2 tsp liquid smoke
3 tbls chili seasonong (see below)
2 tbls canola or olive oil
1 tsp each salt & freshly ground pepper
your favourite hot sauce to taste
 
Chili Seasoning:
6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
2 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cayenne
Combine all ingredients & store remaining seasoning mixture in an airtight container.

Directions:
 
Using a large pot/dutch oven, start by sauteing onions in oil over medium high heat. Add ground chicken & 1 tbls chili seasoning. Break up the ground chicken into small bits as it cooks. When the meat is almost thoroughly cooked, throw in the green pepper & 1 tbls chili seasoning. Continue browning for a couple of minutes or until the green pepper starts to soften a bit. Add the diced tomatoes & reserved liquid. Add the final 1 tbls chili seasoning, hot sauce and liquid smoke & stir till well combined. Reduce heat to medium & bring to a gentle boil. Add the beans and corn & bring it back to a boil. Reduce heat, cover and simmer for at least an hour.
You can top this off with shredded cheese, green onion, sour cream & serve with crackers, garlic toast, or cornbread. Or keep it simple & serve it as is! Delicious!
 
*Note: Reduce the liquid if you like your chili thicker.