Scones are quickly becoming one of my all time favorite things to make for breakfast. It also helps that everyone in my family loves scones! When I ran in to a recipe for bacon scones in a recent issue of Taste of Home magazine, I knew I could make my husband's day.
I'm not sure why, but these scones were the lightest, flakiest ones I've ever made. I've always wondered about instructions to make a well with dry ingredients and then add wet ingredients. Well, according to Alton Brown, the well makes it easier to mix the ingredients together resulting in a more tender dough. So I did it this time and perhaps that made the difference.
Bacon, Egg, & Cheese Scones
1 3/4 cup flour
2 1/4 teaspoons baking powder
1 teaspoon dry mustard
1/2 teaspoon salt
14/ teaspoon pepper
1/3 cup buttermilk
1/4 cup cheese (or more!)
6 slices bacon, cooked and crumbled (or more!)
Optional: chopped onion
Combine 1st five ingredients in large bowl. Whisk to combine and make a well. In a small bowl whisk together egg and buttermilk. Add wet ingredients to dry ingredients and mix only until moistened. Add in cheese and two-thirds of the bacon. Mix just to combine. Pat dough into a round disk on a parchment lined cookie sheet (I bake mine in my toaster oven). Bake at 400 degrees for 15-20 minutes or until golden brown. Cut in to 8 wedges and serve warm.
NOTE: This dough is very sticky so plop it on the cookie sheet and just pat down!
Adapted from Taste of Home magazine