#239 – Bacon and Egg Lasagna & Lemon Blueberry Scones

hosted by Laverne Diede & Rhonda Fitterer

Bacon and Egg Lasagna

  • 1 lb. bacon, diced
  • 12 lasagna noodles
  • 1 large onion, chopped
  • 12 scrambled eggs
  • 1/3 cup flour
  • 2 cups shredded cheese
  • 1/2 -1 tsp. salt
  • 1/3 cup parmesan cheese
  • 1/4 tsp pepper
  • 2 Tbsp. fresh parsley
  • 4 cups milk

In a skillet, cook bacon until crisp. Drain, reserve 1/3 cup of drippings. In the drippings, sauté onion until tender. Stir in flour, salt, and pepper until blended. Gradually stir in Milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat and spread 1/2 cup sauce in 9” x 13” baking dish. Layer four noodles, 1/3 of the eggs and bacon, shredded cheese and white sauce. Repeat layers twice. Sprinkle with parmesan. Bake, uncovered at 350 degrees for 35-40 minutes, or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.

Lemon Blueberry Scones

  • 2 cups flour
  • 6 Tbsps. sugar
  • 1 Tbsp. fresh lemon zest
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter, frozen
  • 1/2 cup heavy cream (plus 2 Tbsps. for brushing)
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 1 heaping cup fresh or frozen blueberries (do not thaw)
  • Coarse sugar for topping

Lemon icing

  • 1 cup powdered sugar
  • 3 Tbsps. fresh lemon juice

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter; add to flour mixture and combine with a pastry cutter or 2 forks until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together. Whisk ½ cup cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, and then mix together until everything appears moistened. Pour onto counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems to dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc and cut into 8 wedges. Brush scones with the remaining cream and sprinkle with coarse sugar. Place scones on a parchment lined baking sheet and refrigerate for at least 15 minutes. Preheat oven to 400 degrees. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing. (To make the icing, combine powdered sugar and lemon juice, mix well and drizzle over warm scones).


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