Wednesday, 13 March 2013

Bacon, Egg and Cheese Scones

A whole breakfast in a scone!  These are killer delicious, they freeze well and make a great grab and go breakfast.  Eat them by themselves or serve with a bowl of yogurt and fresh fruit.  They make a great weekend breakfast. 


2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup cold butter, in chunks
2 eggs, lightly beaten and cooked as scrambled (I microwave mine)
4 slices bacon*, cookied until crisp and coarsely chopped
1/2 cup shredded cheddar cheese
3/4 cup milk
1 egg (uncooked)
additional milk for brushing the tops


Preheat the oven to 425 degrees F.  Lightly grease a cookie sheet.

In a large bowl, combine the flour, baking powder and salt.  Stir to mix. Cut butter into flour mixture until it becomes crumbly like oatmeal.  Add the cooked scrambled eggs, cooked bacon and shredded cheese, toss to mix.

In a small bowl, beat together 3/4 cup milk and uncooked egg.  Add this liquid mixture to the flour mixture in the bowl and stir just until everything comes together as a sticky dough.  It will be lumpy -- it's supposed to be. 

Turn dought out onto a lightly floured surface and knead just 2 or 3 times, until workable.  Pat nto an 8 inch circle.  Using a sharp knife, or bench scraper, cut into 6 or 8 triangles (like a pie) and arrange on the prepared cookies sheet.  Brush lightly with milk and bake for 12 to 15 minutes or until lightly browned on top.

*I've also made these with cooked scrambled breakfast sausage or finely chopped cooked ham.

Makes 6 large or 8 smaller scones. 

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