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1
Preheat the oven to 425 degrees F.
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2
Lightly butter a baking sheet or line it with parchment paper. Set aside.
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3
Fry the bacon pieces in a nonstick skillet until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Break into small-but-not-tiny pieces when it cools. Set aside.
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4
Combine the flour, baking powder, sugar, and salt in a food processor. Pulse several times, to mix.
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5
Remove the lid, scatter the butter over the flour mixture, and pulse three or four more times, cutting the butter into small pieces.
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6
Remove the lid again and add the bacon and blue cheese. Pulse, no more than three times, to mix.
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7
Remove the lid once more and pour the cream evenly over the mixture. Pulse two or three times, just until the mixture forms large, damp crumbs; it should not ball up.
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8
Dump the crumbs onto a lightly floured surface. With lightly floured hands, gently pack the crumbs together, then pat and roll the dough into an 8-inch-diameter circle. (If the edge cracks, just pinch it together and smooth it out.)
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9
Cut the dough into eight equal wedges and place them, evenly spaced, on the baking sheet. Brush each wedge lightly with the egg.
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10
Bake on the center oven rack for 18 minutes, until golden brown. Cool on a rack.
