30
Submitted by evelynathens
"This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it."
photo by Ashley Cuoco 
- Ready In:
- 32mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 5 tablespoons unsalted butter, cold
- 3 large eggs
- 3⁄4 cup heavy cream
- 8 ounces cheddar cheese, shredded
- 3 large eggs, lightly scrambled and broken up into pieces about 1 inch square
- 6 slices bacon, partially cooked and cut into 1/2 inch-wide strips (you could also sub in ham, just add in amount that suits you)
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directions
- Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
- Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
- Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
- Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
- Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
- Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
- Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
- Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.
Questions & Replies
-
Can they be frozen? (I like to individually wrap and freeze my scones so they are ready when I want them...60-90 seconds at half power in the microwave and you're off!)
peg1rodgers
-
Can these be prepared ahead (night before) then baked later?
JCarson
-
is there any way to use ricotta in these?
pal2e
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Reviews
-
Yummy! Thanks for posting this. I used it as a base to make pizza scones. I skipped the scrambled eggs, substituted pepperoni for the bacon and mozzarella for the cheddar. Quick and filling - a perfect dinner!
Burgundy Damsel
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I don't think they need to be sweeter, I am used to hearty scones, not sweet ones. These were really good. The servings are quite big (well, more like too many calories...), so I might increase the portions to 10, and maybe leave out the scrambled eggs (I don't think they are needed), use a stronger cheese, and skim down the cream a little, since they did end up quite rich. Maybe I will even try the Egg Beater (Yieks!). I will definately make these again and tweak on it (ONLY due to personal weight issues...lol)
Suppen-Kaspar
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Oh yum...TDF!<br/>So good straight from the oven, a perfect brekky on the go...takes a litle preparation but well worth it. Thanks for posting!
Mandy
See AlsoSmookies (S'mores Cookies) -
These scones are great ! I made a few minor changes like I only used 4 tbsp of Butter and used half and half instead of the heavy cream and the taste and texture was super. These scones are a great, all in one breakfast. Thanks for sharing your recipe.
LoveToBake67
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5 stars fresh out of the oven, beautiful. Looking forward to a family brunch so I can pull this one out. Still good the next morning, we've all got one in our lunch box. Was a little doubtful about adding scrambled eggs but it was all good. I think I'll also give them a go as pizza scone as per another reviewer. Thanks for sharing.
thehungrykiwi
see 22 more reviews
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Tweaks
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Yummy! Thanks for posting this. I used it as a base to make pizza scones. I skipped the scrambled eggs, substituted pepperoni for the bacon and mozzarella for the cheddar. Quick and filling - a perfect dinner!
Burgundy Damsel
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Yum! I used about half a bag of cheddar/monterey jack cheese and skim milk instead of cream and these were still quite nice. Before baking, I just took all the dough and patted it into a circle onto a baking stone, cut it into 8 wedges and spread them out a bit before baking. Beautiful.
patti k.
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Very helpful directions for my first try at making scones! These turned out great--I used whole milk in place of cream and still came out perfectly. I perked these up by adding a couple chopped chiles as we like spicy food. Next time I will add some onion and some garlic powder.
WhoKnew
RECIPE SUBMITTED BY
evelynathens
Athens
- 364 Followers
- 1552 Recipes
- 99 Tweaks
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.What did I do wrong?Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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