I used my Philadelphia Collard Greens and a heapin’ helpin’ of bacon for these savory scones. I judge them a success, though I don’t think I could reconstruct the recipe exactly, and it involved a great deal of finger-in-the-wind on-the-fly estimates, if I may mix those metaphors. As almost always, the Joy of Cooking is a good place to start.
Video proof that you can bake and talk on the phone at the same time. ”Oh really? Awesome!”
The beats are by Aeon, about whom you can read and hear more at Aggregate Dope.