Scones, which originated in England, are similar to biscuits, but they are much richer. They are made from a short pastry, with lots of butter and cream incorporated into the dough. They are very flaky and tender. They are usually cut into large triangles.
Once on a morning walk I passed an elegant coffee bar in downtown Seattle. There on the counter were the most gorgeous scones, labeled Bacon and Egg Scones. I had never heard of this variation before, but I thought it was a great idea, combining all the ingredients for a complete breakfast into a handheld meal.–Paula Lambert
LC Ladylike or Manly Man? Note
We’re all for gender equality. Which is why we’re all for these ladylike scones laden with a manly man’s breakfast.
Bacon, Egg, and Cheddar Scones
- Quick Glance
- 10 M
- 35 M
- Makes 6 scones
IngredientsEmail Grocery List
Recipe Testers Reviews
These were really delicious. All the elements of an egg muffin, but better. Flaky and tender with melting cheese and bites of egg punctuated by flecks of crisp bacon. And they were a cinch to put together; hardly more effort than making bacon and scrambled eggs alone. They were definitely best eaten freshly baked, but the leftovers reheated well enough.