|Preparation Time||20 Minutes|
|Cook Time||10 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Eggs; Bacon; Cheddar Cheese|
|Category||Eggs; Meat; Dairy|
|Meal||Breakfast; Brunch; Snack|
|Type||Main Dish; Side Dish|
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
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.
Calories: 670 cal
Saturated fat: 26g
Polyunsaturated fat: 3g
Monounsaturated fat: 13g