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Bacon, Egg, and Cheese Scones

January 7, 2013 by Jaida 13 Comments

Because of the holidays, the Secret Recipe Club takes a break for the month of December, but reveal day is back for January! I received the blog The Keenan Cookbook, written by an adorable couple, Chris and Rachel. Together they cook, photograph, blog, and enjoy food together – and they have some great recipes!

I browsed through their recipe index, unsure of what type of dish I was looking for, until I saw the Bacon, Egg, and Cheese Scones. A good friend, and co-worker, made a request a few months back for me to make some bacon, cheese, and chive scones, so it seemed like the perfect time to do just that! And what better way to start off the work week than with a savory breakfast scone surprise?!?

I made them to take to work, but of course I had to taste them first…and it was haaaaard to package up the rest and drive them to work this morning. Very, very hard indeed. But, when I see the look on her face when she sees them, when she takes the first bite, the sacrafice will be well worth it.

And, if you haven’t already, head on over and check out The Keenan Cookbook for more great recipes! And of course, the rest of today’s reveal below!

Bacon, Egg, and Cheese Scones
Source: The Keenan Cookbook

Ingredients

  • 2 3/4 cups All-Purpose Flour
  • 1/3 cup sugar
  • 3/4 tsp salt
  • 1 Tbsp baking powder
  • 1/2 cup cold butter
  • 2 large eggs
  • 1/2 cup to 2/3 cup low fat buttermilk, plus more for brushing
  • 1 cup chopped bacon, cooked
  • 1 cup egg whites
  • 1/3 cup chives, chopped
  • 3/4 cup shredded cheddar cheese
Preparation
  1. Cook the egg whites and chives together in a skillet, over medium heat, and set aside.
  2. In a large bowl, combine the flour, sugar, salt, and baking powder. Mix in the butter until the flour mixture looks like large crumbs.
  3. In a separate bowl, whisk together the eggs and buttermilk, and add to the flour mixture, stirring until combined. Then add the bacon, egg whites, and cheese.
  4. Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Dust the parchment paper with a thin layer of flour, and set aside.Scoop the dough out on the prepared baking sheet and divide in half. Form each half into a 6″ circle, about 3/4″ thick.
  5. Use a knife to cut each circle into 6 wedges.
  6. While the oven preheats, place the baking sheet into the freezer (15-20 minutes).
  7. Once the oven has preheated, remove the baking sheet from the freezer and bake the scones for 20 to 25 minutes, or until they’re golden brown.
  8. Once done, allow to cool briefly on the pan, before running the knife back through and separating each of the wedges. Serve warm.

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Filed Under: Bread, Breakfast, Eggs

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Reader Interactions

Comments

  1. Nichole L

    January 7, 2013 at 5:16 pm

    I'm not really a scone person, but these look really good.

    Reply
  2. Melissa @IWasBornToCook

    January 7, 2013 at 5:18 pm

    These look so good!

    Reply
  3. Sara

    January 7, 2013 at 5:19 pm

    These scones look incredible…every part of a good breakfast in one portable package! 🙂

    Reply
  4. Joanna K

    January 7, 2013 at 6:56 pm

    These look delicious! Think they'd work without the bacon, or would I need to add a little more salt in?

    Reply
  5. Erica

    January 7, 2013 at 7:22 pm

    What a FUN breakfast idea!! I really enjoyed making your recipe this round!!

    Reply
  6. Connor's Chaos

    January 7, 2013 at 8:34 pm

    oh i love a good scone! these look delicious and what a great breakfast treat for on the run!

    Reply
  7. Connor's Chaos

    January 7, 2013 at 8:34 pm

    oh i love a good scone! these look delicious and what a great breakfast treat for on the run!

    Reply
  8. Isabelle @ Crumb

    January 7, 2013 at 9:33 pm

    Great pick! Scones are one of my favourite grab and go breakfast, so I think packing them with all the elements of a serious bacon-and-eggs breakfast plate is positively genius. Love the addition of chives (though I bet some finely chopped jalapenos would be pretty damn awesome, too).

    Reply
  9. Kate | Food Babbles

    January 8, 2013 at 2:48 am

    This is the perfect handheld breadfast full of everything that just screams breakfast… bacon, egg and cheese! Great choice for SRC and a great recipe.

    Reply
  10. Lisa~~

    January 8, 2013 at 3:25 am

    I have never been a scone person but these…well they could change my mine…delish looking.

    If you haven't already, I'd love for you to check out my SRC entry: Creamy Mints.

    Lisa~~

    Reply
  11. Chris @ The Keenan Cookbook

    January 8, 2013 at 1:58 pm

    Hi Jaida! So glad to have been your SRC assignment this month. You definitely chose a yummy recipe. You have more will power than I – I'd have eaten them all. Hahah.

    Reply
  12. Jess @ Flying on Jess Fuel

    January 8, 2013 at 6:32 pm

    I love the idea of savory scones! These look and sound delicious!

    Reply
  13. TeaLady

    January 13, 2013 at 2:13 am

    They do have some great recipes, don't they. And this scone is a breakfast in itself.

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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