Bacon, Egg, and Cheddar Scones
These bacon, egg, and Cheddar scones combine all our breakfast faves in a scrumptious handheld package that's less messy than an English muffin with parts that can slide in all directions. You're welcome.
Ingredients
- 2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 5 tablespoons (2 1/2 oz) unsalted butter, cold
- 3 large eggs, cold
- 3/4 cup heavy cream, cold
- 2 ounces Cheddar, shredded (1/2 cup), cold
- 2 large eggs, lightly scrambled, broken up into pieces about 1 inch square, and cooled to room temp
- 3 strips bacon, partially cooked and cut into 1/2-inch-wide strips
Instructions
- Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
- In a large bowl or the work bowl of a food processor fitted with a steel blade, sift the 2 cups unbleached all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt together.
- Cut the 5 tablespoons (2 1/2 oz) unsalted butter into the flour until it's completely incorporated by using 2 knives, a pastry blender, your hands, or the food processor.
- In a medium bowl, beat 2 of the raw eggs and the 3/4 cup heavy cream until combined. Gently stir or process just to incorporate the eggs into the flour and butter; do not overmix. If using the processor, dump the flour-and-butter mixture into a clean bowl.
- Fold the 2 ounces Cheddar, scrambled eggs, and 3 strips bacon into the flour mixture. The dough will be sticky and chunky. Stir and knead the dough as little as possible while evenly distributing the cheese, scrambled eggs, and bacon throughout.
- Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12-by-4-by-3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles.
- Place the scones at least 1 inch apart on the baking sheet. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones. If you have the time, place the baking sheet in the fridge for 30 minutes to help set the dough so it doesn't spread during baking.
- Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm. (The scones truly are best served straight from the oven and not hours or days later although you can refrigerate any leftovers and heat them in a warm oven.)
Nutrition
Serving: 1portion | Calories: 461kcal | Carbohydrates: 34g | Protein: 14g | Fat: 30g | Saturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 229mg | Sodium: 588mg | Fiber: 1g | Sugar: 1g