Quiche Lorraine Scones

     The first time I made these tender, super-moist scones I thought I would die from the pleasure.  Most of the savory scones I've tried tend to be rather dry and tasteless.  Not so with these!  Looking at this picture you can see the cheesy layers of goodness.   They are quite substantial and hold up well as an accompaniment to soup or salad.  In fact,  I would encourage serving them warm with softened butter at an Elevenses Tea (Brunch) or Luncheon Tea rather than at more formal Afternoon Tea.    These scones would also be perfect on the menu for a High Tea, which is more like a dinner meal, served after 5 o'clock.   They can be made a day ahead and warmed in low oven right before serving.  They also freeze well if wrapped individually and then placed in a baggie or cookie tin.  Enjoy!

2 Cups unbleached flour (I use King Arthur)
1 Tablespoon Baking powder
Pinch of Cayenne pepper
Dash of nutmeg
1 teaspoon salt
1/2 Cup cold butter, diced
1/2 Cup half and half (don't substitute as the scones need the butterfat)
2 eggs
1/4 lb. Swiss or Gruyere cheese, diced or shredded (I used Gruyere)
3 green onions, thinly sliced
7 strips center cut bacon, cooked, cooled and crumbled
Egg wash (1 beaten egg with 1 teaspoon water)

Preheat oven to 400 degrees F.
Prepare the bacon, onion, and cheese.  In a small bowl, toss these three ingredients together with
1 teaspoon flour.

In medium bow, combine flour, baking powder, cayenne, nutmeg, and salt. Cut in the butter until butter is pea-sized.  Lightly whip eggs and cream and add to the flour and butter mixture.  Add the bacon, onion, and cheese mixture.  Using a wooden spoon, fold mixture until it begins to come together.  Do not overmix. 

Turn out the dough onto a well-floured surface and knead gently 6-8 times. Roll dough 3/4" - 1" thick.  Cut out with biscuit cutter or use a knife to cut into triangles.  Brush with egg wash and place on parchment-lined cookie sheet.  

Bake for 20 minutes or until golden brown.  Remove from pan to cooling rack and serve right away.  Once cooled, store to serve later or prepare for freezer.