Rachel and I aren’t exactly breakfast people (in case you couldn’t tell from the sparse offerings on our breakfast recipe collection page). It’s not that we dislike breakfast. It’s just that there is only so much time in the morning to get ourselves and Baby Boy ready for the day, so breakfast usually consists of something like cereal, oatmeal, yogurt, or fruit, whenever we find the chance to eat it. But every once in awhile we happen upon a nice slow weekend morning, perfect for cooking up a delicious breakfast while still in our pajamas. This weekend afforded us just that.
I recently joined The Secret Recipe Club. If you’re a food blogger, you really need to check it out. The premise is similar to our Taste Test Thursday segment, where we try a recipe from another food blog and share it with you here, but expands upon it by assigning someone our blog, too. We were assigned Susie’s blog, Eat Little Eat Big, from which we found a number of tasty recipes we could choose from. Sitting there in our pajama’s Saturday morning, with no place to rush off to, no recipe sounded better than these Bacon, Egg, and Cheese Scones.
I didn’t exactly cook and enjoy these in my pajamas. While Baby Boy took his morning nap I ran out to the grocery store to pick up food for the week, along with a few extra ingredients for this recipe (contrary to popular belief among my friends, bacon is not a regularly stocked item in my fridge).
The original recipe calls for King Arthur Scone Mix, which would make things decidedly easier, but since I couldn’t find it we just followed followed the basic scone recipe off of King Arthur’s website before proceeding on to the rest of Susie’s Bacon, Egg, and Cheese Scone recipe.
These scones have everything we love about breakfast in them; bacon (of course), cheddar cheese (our cheese addiction rivals my love of chocolate), cooked egg whites, and scallions (because it makes me feel like I’m eating healthy). After I got back from the grocery store, I baked these scones up for our brunch. Even though Baby Boy was the only one in his pajamas by that point, we had a nice relaxing Saturday morning just hanging out and enjoying our scones.
Recipe: Bacon Egg and Cheese Scones
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter
- 2 large eggs
- 1/2 cup to 2/3 cup low fat buttermilk, plus more for brushing
- 1 cup chopped bacon
- 1 cup egg whites, cooked with 1/3 cup chives, chopped
- ¾ cup shredded cheddar cheese
- Baking spray
- Kosher Salt
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs and buttermilk.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Stir in bacon, eggs, and cheese.
- Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into about a 6″ circle, about 3/4″ thick.
- Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 20 to 25 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.
Cooking time: 25 minute(s)
Number of servings (yield): 12
Recipe adapted from: Eat Little Eat Big (if you don’t want to make the scone mix from scratch, follow Susie’s recipe)