Member #610488's Note:
For brunch, serve Bacon Blue Scones with just about any hot egg dish, including omelets, or with breakfast meats such as ham and sausage. Bacon Blue Scones stand nicely on their own, but a dab of apple jelly is the perfect counterpoint to the salty bacon and blue cheese profile.
My Private Note
Units: US | Metric
- 1Preheat the oven to 425 degrees F.
- 2Lightly butter a baking sheet or line it with parchment paper. Set aside.
- 3Fry the bacon pieces in a nonstick skillet until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Break into small-but-not-tiny pieces when it cools. Set aside.
- 4Combine the flour, baking powder, sugar, and salt in a food processor. Pulse several times, to mix.
- 5Remove the lid, scatter the butter over the flour mixture, and pulse three or four more times, cutting the butter into small pieces.
- 6Remove the lid again and add the bacon and blue cheese. Pulse, no more than three times, to mix.
- 7Remove the lid once more and pour the cream evenly over the mixture. Pulse two or three times, just until the mixture forms large, damp crumbs; it should not ball up.
- 8Dump the crumbs onto a lightly floured surface. With lightly floured hands, gently pack the crumbs together, then pat and roll the dough into an 8-inch-diameter circle. (If the edge cracks, just pinch it together and smooth it out.)
- 9Cut the dough into eight equal wedges and place them, evenly spaced, on the baking sheet. Brush each wedge lightly with the egg.
- 10Bake on the center oven rack for 18 minutes, until golden brown. Cool on a rack.
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Nutritional Facts for Bacon Blue Scones
Serving Size: 1 (89 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 328.0
- Calories from Fat 197
- Total Fat 21.8 g
- Saturated Fat 12.9 g
- Cholesterol 88.3 mg
- Sodium 358.7 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 0.8 g
- Sugars 0.9 g
- Protein 6.9 g