Bacon, egg, and cheddar scones

Recipe Information

Ingredients

• 2 cups unbleached all-purpose flour

• 4 teaspoons baking powder

• 1/2 teaspoon salt

• 5 tablespoons unsalted butter, cold

• 3 large eggs

• 3/4 cup heavy cream

• 8 ounces cheddar cheese, shredded

• 3 large eggs, lightly scrambled and broken up into pieces about 1 inch square

• 6 slices bacon, partially cooked and cut into 1/2-inch-wide strips

Directions

• Preheat oven to 450 degrees Fahrenheit. Coat a baking sheet with butter or cooking spray, or line it with parchment paper.

• Combine flour, baking powder, and salt in a food processor fitted with a steel blade. Cut the butter into the flour and blend until incorporated.

• Beat two eggs and cream, adding to the dry ingredients. Mix to incorporate the eggs into the flour and butter, then remove to a clean bowl.

• Add cheese, scrambled eggs, and bacon to the flour mixture. Mix well, but stir as little as possible.

• Transfer dough to a well-floured table or counter. Pat dough into a rectangle, then cut into 4-inch squares. Cut squares diagonally to form six triangles, placing each one at least an inch apart on the baking sheet.

• Beat the last egg with 1-2 tablespoons of water, brushing this mixture on top of the scones.

• Bake 10-12 minutes. Remove and serve warm.

Nutrition (per serving)

• Calories: 670 cal

• Total fat: 49g

• Saturated fat: 26g

• Polyunsaturated fat: 3g

• Monounsaturated fat: 13g

• Cholesterol: 333mg

• Sodium: 943mg

• Potassium: 193mg

• Carbohydrate: 34g

• Fiber: 1g

• Sugar: 1g

• Protein: 23g