BACON, EGG AND CHEDDAR SCONES

Steps:

• Preheat oven to 450º
• 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.