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
3/4+ cup buttermilk
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!