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recipe by Lena Geller https://lenaslunchbox.com/
Scones are kinda gross on their own, amiright? Even with herbs and stuff mixed in, they’re too dry and crumbly to eat without some sort of filling or sauce. I decided to stuff these with a gloppy, viscous bacon jam and over-easy eggs. The yolk soaks into the scone, adding moisture and richness, and the sweet n salty jam provides layers of flavor. Try to use tomatoes that are still on the stalk! Colorful heirloom ones in shades of gold and green would be spectacular. Check out the recipe for the bacon jam in my profile, if you'd like!Inspired by: https://lenaslunchbox.com/2015/08/08/roasted-tomato-scones-with-bacon-jam/
recipe updated Oct 8, 2019