Ingredients for Bacon Egg And Cheddar Scones
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup (1 stick) Unsalted Butter
- 4 large Eggs
- Heavy Cream (not used in recipe)
- 1 1/2 cups Shredded Sharp Cheddar Cheese
- 1/2 cup Chopped Cooked Bacon
- 1/2 teaspoon Baking Soda
- 1/2 cup Milk
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How to Make Bacon Egg And Cheddar Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 cup shredded sharp cheddar cheese, 4 large eggs, 1/2 cup milk, and 1/4 cup chopped cooked bacon.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in 1/2 cup more shredded cheddar cheese and 1/4 cup more cooked bacon.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each scone.
- Bake for 18-22 minutes, or until golden brown and cooked through.
- Let cool slightly on the baking sheet before serving. Enjoy immediately or freeze for later.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
2g
Fat
118g
Carbs
11g
