eat your heart out, hardee's

I've previously waxed poetic about fruity scones and their uselessness to me. It's like I expect all the fluffy and pleasing deliciousness that muffins are known to deliver and am always let down by the dry texture and not-so-sweet flavor of the scone.

Iiiiiiiit's BACON!

Things have taken a turn now that I've been introduced to the savory scone. When eyeing its flecks of meat and cheese, one expects it to be reminiscent of a biscuit--less sugary and even a bit crumbly. The added bonus with a scone is that instead of having to construct your breakfast biscuit by hand (adding layers of bacon, cheese, egg, and the like), it's already built in!

This particular batch was made to suit my tastes--I mixed in a healthy dose of shredded pepper jack cheese and a heaping helping of crumbled bacon. The sprinkling of salt and fresh-ground black pepper on top really turned on the taste buds and added a lovely look to the scones. Bonus--the amount of grease involved is incomparable to what ends up in orders from a fast food place.

Better-Than-a-Breakfast-Biscuit Scones
3 cups flour
1/2 cup sugar
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter, cold and cubed
1 cup buttermilk
1 cup pepper jack cheese, shredded
1 cup bacon, cooked to crispy and chopped

Preheat oven to 350F.
Combine the dry ingredients and cut in the butter until a coarse, crumbly mixture is formed. Mix in the buttermilk, cheese, and bacon using a fork until everything is moistened and then turn the batter out onto a floured surface. Form into 2 6-inch wide disks. Apply an egg wash and sprinkle with salt and pepper, then cut each disk into 6 wedges. Transfer to a baking sheet and bake for 15-20 minutes.