Cheese and Herb Scone Breakfast Sandwiches

We had these scones yesterday for lunch with a seafood chowder and on this snowy morning the leftovers reappeared as these tasty breakfast sandwiches. Eat your heart out Egg McMuffin!


In a food processor, combine:

3 cups flour
¾ cup sugar
3 tsp baking powder
½ tsp salt
Cut in:
¾ cup butter
until mixture resembles a coarse meal. Pea sized pieces of butter should still be visible in the mix. Remove to a large bowl and stir in:
½ cup grated parmasan
½ cup grated aged cheddar cheese
1 finely minced garlic clove
½ tsp coarse black pepper
2 tsp your favourite dried herbs or 3 tbsp chopped fresh herbs
Make a well in the center of this mixture and add:
1 cup soured milk

Pour into the well and mix only enough to form a dough ball. Roll to 1/2 inch thickness and cut out scones with a knife or biscuit cutter and place on parchment lined baking sheet. Brush an egg wash over the tops if desired. Bake at 375 degrees F for about 25 minutes or until an evenly light golden brown. Best served warm. Makes about a dozen large scones.

Warm scones if necessary for a few seconds in the microwave or in a foil wrap pouch in the oven for a few minutes. Split scones and fill with:

Scrambled eggs
Bacon or ham
Roasted red peppers