The ultimate anytime scone that’s loaded with savoury eggs, crunchy bacon and a hit of spicy, gooey cheese in every bite!


Preheat oven to 400°F (200°C).

In a medium bowl, whisk together eggs, orange juice, chives, thyme, rosemary, salt and pepper.

In a large, non-stick skillet, heat butter over medium-high heat. Add egg mixture to skillet and cook, stirring frequently to scramble. Transfer scrambled eggs to a plate and let cool.

In a large bowl, whisk together flour and baking powder. Add grated butter and rub into flour with hands, working quickly to make a coarse meal. Stir in bacon, cheddar and cooled scrambled eggs. Stir in milk to combine, being careful to keep some large bite-sized pieces of scrambled egg intact.

Transfer to a floured surface and gently knead and work into a rough 10-inch round disc. Slice into 8 wedges and transfer to a parchment-lined baking sheet, spacing them apart.

Bake for 20 minutes or until light golden in colour.

Spicy Maple Butter: In a small bowl, stir together butter, hot sauce and maple syrup. Mix to combine.

Serve scones warm with Spicy Maple Butter.


Brought to you by: Egg Farmers of Ontario