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Return to January 5, 2010
Return to December Recipe Index
While snuggling up with my old recipes trying to ignore this
winter blast of Arctic cold and snow I came across this
recipe for a complete breakfast.
It is fast, easy, good on the calories (remember we are
helping each other to eat healthier this year) and
dee-lish-ous. Great warmed up later in the day with
tea/coffee or hot cocoa. (Believe me, I know!!!)
Bacon and Egg Scones
Whisk together:
1 1/2 cups flour
1/2 cup oats (any kind)
4 tsp baking powder
pinch salt
Cut into above mixture until pea size:
5 tbs butter, cold
In another bowl mix/stir into above. Just incorporate. DO
NOT OVER MIX.
2 large eggs
3/4 cup FF evaporated milk
Finally gently stir in:
1/2 cup shredded Cheddar Cheese
2 large eggs, lightly scrambled and broken up into pieces
about an inch.
3 strips cooked bacon, crumbled
Transfer the dough to a well-floured work surface. Pat the
dough into a round about 4 inch high. Cut the dough into
wedges.
Place the scones at least 1 inch apart on a sprayed or
parchment lined baking sheet. Brush the tops with an egg
wash if desired.
Bake in a 450 oven for 10 to 12 minutes, or until golden
brown.
Remove and serve warm. These make a simple breakfast with a
serving of fruit on the side or as a handy grab & go item.
Judy/Buffalo
http://www.nancyskitchen
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