HomeBreakfast Bacon Egg and Cheese Scones

Bacon Egg and Cheese Scones

Comments : 29 Posted in : Breakfast on by : Chris Tags: , , , ,

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.

Bacon Egg and Cheese Scones

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.

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.

Bacon Egg and Cheese Scones

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.

Bacon Egg and Cheese Scones

Recipe: Bacon Egg and Cheese Scones

Ingredients

  • 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

Directions

  1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
  3. In a separate mixing bowl, whisk together the eggs and buttermilk.
  4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  5. Stir in bacon, eggs, and cheese.
  6. 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.
  7. 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.
  8. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
  9. 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.
  10. 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.
  11. 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.
  12. 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)

Bacon Egg and Cheese Scones
What is your favorite lazy day breakfast?



29s COMMENTS

29 thoughts

  • November 7, 2011 at 8:33 am

    Those scones look amazing! What great flavors.

    Cheers,

    Rosa

    • Chris
      November 7, 2011 at 8:42 am

      Thanks Rosa! Needless to say, they did not last long 🙂

    • Chris
      November 7, 2011 at 10:59 am

      It was a tough decision, so many tasty ones to choose from, but bacon and cheese won our hearts and stomachs 😉

    • Chris
      November 7, 2011 at 10:59 am

      Hahah. Thanks Laurie. As I was writing up the post and looking at the delicious pictures my stomach was growling. I was so sad I didn’t save any of those scones. 🙂

    • Chris
      November 7, 2011 at 11:00 am

      Thanks Shannon! Just thinking about how good they were is making my stomach growl!

    • Chris
      November 7, 2011 at 11:00 am

      Thanks Danielle, I think we picked a winner too (though they all looked good). If your husband loves bacon (and what man doesn’t) he’ll dig these!

  • November 7, 2011 at 10:07 am

    These are my kind of scones! I’ll take savory over sweet any day.

    • Chris
      November 7, 2011 at 11:01 am

      Thanks Syndey! I agree, give me the savory! (and the bacon!)

    • Chris
      November 7, 2011 at 11:01 am

      Thanks for the welcome Lisa! Loved your Pork Belly Soup post, made me hungry 🙂

  • November 7, 2011 at 10:45 am

    Aloha Chris and Rachel!
    Glad you made the scones and enjoyed them. They were a big hit at our house too! Welcome to SRC.

    • Chris
      November 7, 2011 at 11:02 am

      Susie it was so hard picking “just one” recipe to post – but I think we choose wisely (the bacon was the deciding factor). Thanks for the welcome to the club. We enjoyed reading through your site, looking forward to more from you!

  • November 7, 2011 at 11:41 am

    These are the perfect breakfast treat! Super simple for a holiday breakfast.

  • November 7, 2011 at 11:44 am

    Delicious!! I love savoury scones – what more can you ask for, to brighten your morning than a yummy scone – fresh from the oven?

    • Chris
      November 7, 2011 at 4:50 pm

      We don’t treat ourselves often, but with scones this good we may need to more often 🙂

    • Chris
      November 7, 2011 at 4:50 pm

      Lauren I’d be lying if I said they lasted to dinner time 🙂

  • November 7, 2011 at 2:50 pm

    Wow, these scones look super delicious! 🙂 Lovely scones. 🙂

  • November 7, 2011 at 11:06 pm

    What an interesting combo for a scone. I LOVE scones and would eat them daily if I could. And since these contain a COMPLETE breakfast……

  • November 8, 2011 at 6:17 am

    I think these scones look awesome…and I am not that big of an egg person. I would definitely try these though!!

  • November 9, 2011 at 6:02 am

    That gorgeous recipe has me craving for one of those scones with my evening tea. This is a must bake.

    • Chris
      November 9, 2011 at 10:18 am

      I bet they’d go great with a cup of evening tea – sadly, they did not last long enough for us to find out! 🙂

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