Bacon, egg, cheese and thyme Edible Indy

Bacon, Egg, Cheese and Thyme Scones

This scone is savory and so easy to add or eliminate ingredients to make it the perfect breakfast, lunch or dinner. Add tomatoes, peppers and onions to make it more filling or eliminate the bacon to make it vegetarian. However you like your scones, sweet or savory- this recipe is the only recipe you need to make the perfect scone!

By Jennifer L. Rubenstein | March 08, 2016

Ingredients

2 cups unbleached all-purpose flour
4 teaspoons Clabber Girl baking powder
1⁄2 teaspoon salt
1 teaspoon chopped thyme
5 tablespoons unsalted butter, cold
2 eggs
3/4 cup half and half
1/2 cup shredded Parmeean cheese
1/2 cup shredded cheddar cheese
4 eggs scrambled and chopped into bitesized pieces
8 slices of crisp bacon chopped
2 tablespoons melted butter

Instructions

Preheat the oven to 450°. Line a cookie tray with parchment paper and lightly spray it.

Sift the flour, baking powder, and salt together. After sifted, pour intp a medium bowl or thebowl of a food processor. Next cut the butter into the flour so that it is incorporated, using a fork, your hands, or food processor until incorporated. Beat 2 of the eggs, thyme and the cream together and add to the dry ingredients. Mix just the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
Fold the cheese, scrambled eggs, and bacon into the flour mixture until mixed togther well. Take a 1/3rd measuring cup or an ice cream scoup and scoup rustic balls of the scone mixture onto the parchment paper. Melt 2 tablespoons of butter and pour a small amount of the butter over the top of each scone.

Bake for 10-12 minutes or until golden brown on top. Serve with a fresh salad, fruit or by itself!