Bacon Egg and Cheese Scones
Makes 4 scones
Adapted from the Auld Family Archives
1 1/2 cup flour
2 teaspoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon salt
3/4 teaspoon cracked black pepper
1/3 cup grated cheese (all I had was parmesan on hand, but sharp cheddar would be amazing)
4 slices bacon
2 eggs + 1 yolk
1/4 cup + 2 tablespoons buttermilk
3/4 stick (6 tablespoons) cold butter, grated
Preheat the oven to 425 and line a baking sheet with parchment. Start cooking the bacon, and let it sizzle away while you prepare the scone dough.
Whisk together the flour, sugar, baking powder, baking soda, salt, black pepper and cheese, then set aside. When the bacon is crispy, transfer to a cutting board and chop into small bits.
Whisk together two eggs with a pinch of salt and pepper, and scramble them over medium heat (I drained off the bacon fat from the pan and used it to cook the eggs). The eggs should be well cooked since they will be folded into the dough, and will look a bit drier than eggs you would serve. Unless you like dry eggs, then they will look like breakfast.
Cut the butter into the flour mixture so that some chunks remain, add the in bacon, and toss with flour so that the bacon is dredged. Whisk the egg yolk into the buttermilk and incorporated into the flour mixture so that it is well combined.
Turn the dough on a floured surface and knead a few times so that it comes together. Fold in the eggs (working fast since the eggs will be warm) and when everything is combined, pat into a circle. Cut into quarters, and transfer to the baking sheet. Brush with buttermilk and sprinkle with fresh ground pepper.
Bake for 20-25 minutes and serve immediately.
