BACON, EGG AND CHEDDAR SCONES
Steps:
- Preheat oven to 450ยบ
- Line baking sheet with parchment paper
- Gather all ingredients together, including food processor, large bowl, small bowl, frying pan, sifter, pastry brush, clean work surface for pastry
- Scramble 3 eggs lightly creating one large piece. Cut into 1 inch squares.
- Partially but thoroughly cook bacon. Cut into 1/2 inch wide strips. Microwave or other method. Drain.
- Sift flour, baking powder and salt into food processor
- Cut cold butter into squares. Add to food processor. Pulse 2-3 times to just incorporate
- In small bowl, beat 2 eggs and the cream together. Add to dry ingredients. Pulse 2-3 times. Do Not Overmix
- Dump dough into large clean bowl OR add the rest of the ingredients to the processor and mix
- Fold in cheese, scrambled eggs and bacon into the dough. It will be sticky and chunky but stir as little as possible to incorporate
- Generously flour clean pastry work surface
- Turn dough onto work surface and pat into a rectangle about 12 x 4 x 3/4".
- Cut rectangle three 4-inch squares. Cut the squares on the diagonal to form six triangles.
- Place scones at least one inch apart on lined baking sheet.
- Beat remaining 1 egg and 2 TBLS of water in small bowl. Use wash to brush the tops of the scones.
- Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.
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