Combine flour, Parmesan and baking powder in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1 Tbsp. bacon for later use; stir remaining bacon into flour mixture.
Whisk 2 eggs and milk until blended. Add to flour mixture; stir just until moistened. (Do not overmix.)
Divide dough in half; pat each half into 6-inch round on lightly floured surface. Place 1 dough round on baking sheet sprayed with cooking spray; top with cheese pieces to within 1/4 inch of edge. Cover with remaining dough round; press edges together to seal.
Whisk remaining egg until blended; brush onto top of dough. Sprinkle with reserved bacon.
Bake 25 to 28 min. or until top is golden brown and toothpick inserted in center of top scone comes out clean. Cool on baking sheet 10 min. Transfer to cutting board. Cut into 8 wedges. Serve warm or at room temperature.
Wake up with Smoky Bacon Cheddar-Stuffed Scones for a special Saturday morning treat! Serve with fresh fruit to round out the meal.
For more flavor, stir 2 Tbsp. chopped fresh chives into the flour mixture along with the remaining bacon.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fiber less than 1g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.