Breakfast in a scone….how clever is that?!!Complete the “meal” with seasonal fresh fruit or juice,and a steaming cup of latte or cocoa. Great for brunch, too!
Recipe: Bacon, Egg and CheddarScones
2 cups unbleached all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 5 tablespoons cold unsalted butter 3 large eggs 3/4 cup heavy cream 2 ounces cheddar cheese, shredded (1/2 cup) 2 large eggs, lightly scrambled and broken up into pieces about1-inch square 3 strips bacon, partially cooked and cut into 1/2-inch-wide strips
Preheat oven to 450°F (230°C).Lightly butter a baking sheet or line it with parchment paper.
Sift the flour, baking powder and salttogether. Place in either a medium bowl or the work bowl of afood processor fitted with a steel blade. Cut the butter intothe flour so that it is completely incorporated, using two knives,a pastry blender, or your hands, or process until incorporated.Beat 2 of the raw eggs and the cream together and add to thedry ingredients. Mix or process just to incorporate the eggsinto the flour and butter; do not overmix. If using the processor,transfer to a bowl. Fold the cheese, scrambled eggs, and baconinto the flour mixture. It will be sticky and chunky. Stir andknead the dough as little as possible while distributing thecheese, scrambled eggs, and bacon throughout.
Transfer the dough to a well-floured worksurface. Pat the dough into a rectangle about 12 x 4 x 3/4-inchhigh. Cut the dough into three 4-inch squares. Cut the squareson the diagonal to form triangles.
Place the scones at least 1-inch aparton the baking sheet. Beat the remaining 1 egg with 2 tablespoonswater and use this wash to brush the top of the scones.
Bake for 10 to 12 minutes, or until goldenbrown. Remove and serve warm.
Makes 6 scones.
Recipe and photograph provided courtesyof the American Dairy Association.
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