Bacon, Egg & Cheddar Scones

Breakfast On-The-Go

Makes 6 scones.

  • 3 slices North Country Smokehouse Organic Applewood Smoked Bacon
  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 5 Tbsp. unsalted butter - cold
  • 3 large eggs
  • ¾ cup heavy cream
  • ½ cup shredded cheddar cheese
  • 2 large eggs, lightly scrambled

Preheat oven to 450 degrees.

Sift flour, baking powder and salt into medium bowl. Cut the butter into the flour until fully incorporated. In a separate bowl, beat 2 of the raw eggs and heavy cream together and add to dry ingredients. Do not over mix.

Cut the bacon into ½” pieces. Fold in the cheese, scrambled eggs, and bacon into the dough mixture. Stir just until ingredients are distributed.

Transfer dough to a well-floured work surface. Shape the dough into a 12”x4” inch rectangle. Cut the dough into 3, 4” squares. Cut each in half diagonally. Place 1” apart on lightly buttered or lined baking sheet. Beat remaining 1 egg with Tbsp. water, brush tops of scones with egg wash.

Bake 10-12 minutes or until golden brown.