Breakfast in a Scone

I love having my kids come and visit. It gives me a chance to serve yummy recipes that are saved for special occasions. When my daughter travels 2000 miles with 4 little kids that is cause for celebration! We put diets aside and enjoy cooking good food together. Nothing makes me happier than being with my girls in the kitchen. It's a piece of heaven I'm sure.

I often start the day out with a sweet scone,  Lemon Cranberry Scone  or Pumpkin Scones with Spice Glazed  are both great choices but today I wanted a hearty scone, one that will satisfy a man's appetite. I found it, on Brown Eyed Baker--she always comes to my rescue. This scone is full of bacon, onion and cheese. It is rich and delicious. Perfect for the company that has traveled miles!

Breakfast in a Scone

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon freshly ground pepper

1 stick butter--freezer for 30 minutes

11/2 cups grated cheese, cheddar or Gruyere

4 green onions, diced, white and green part

10 strips bacon cooked crisp and chopped
3/4+ cup buttermilk

1 egg

2 teaspoons water

In a mixer fitted with the paddle attachment combine flour, baking powder, salt and pepper on low till mixed. Grate frozen butter on the large holes of a box grated. Add frozen butter to flour mixture, mix gently. Add cheese, onion and bacon. Mix gently.  Add 3/4 cup buttermilk mix until the mixture just comes together adding more buttermilk if needed 1 tablespoon at a time. Please don't over mix. Form dough in a ball on a floured Roulmat. Using a floured rolling pin flatten and roll the dough to an 8 inch circle about 1/2 inch thick. Cut into 8-10 wedges. Whisk together the egg and water. Brush each scone wedge with egg wash. Place on a silpat lined pan. Bake at 400 degrees for 18-20 minutes. Scone should start to brown and be firm to the touch. Don't over bake. These are delicious warm. Actually they are good anyway!