First and foremost, I want you to know that these are not the tough, dry, dense scones of your past experiences. They're pretty darn fluffy and moist, especially straight out of the oven, and this particular batch is so packed with good stuff that you might be inspired to oink.
While you can mix in whatever your little heart desires, I opted for a primarily pig-prominent selection. Ham and bacon combined with some scallions for color and pepper jack cheese for heat is a combination unsurpassed in excellence for me so far.
Other killer combinations include apple, cheddar, and thyme or sausage and swiss. Once again, you're limited only by your imagination. As quick, filling, and delicious baked breakfasts go, these scones are the cat's meow!
Scones for the Pig Lover
- 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 6 tablespoons butter, cold and cubed
- 2/3 cup milk
- 1 egg, beaten
- 1 cup pepper jack cheese, shredded or chopped
- 1/2 cup bacon, cooked to crispy and chopped
- 1/2 cup ham, chopped
- 1/4 cup chopped scallions
Preheat oven to 350F.
Combine the dry ingredients and cut in the butter until a coarse, crumbly mixture is formed.
Mix in the milk, beaten egg, cheese, bacon, ham, and scallions using a fork just until everything is moistened and then turn the batter out onto a floured surface.
Form into an 8-inch wide disk.
Apply an egg wash and sprinkle with salt and pepper, then cut the round into 8 wedges.
Transfer to a baking sheet and bake for 15-20 minutes.
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