Cheese and Bacon Scones
Warm and freshly baked, these cheese and bacon scones are perfect for an afternoon snack.
Equipment
- 6 cm (2.36 inches) round cookie butter or glass
Ingredients
- 150 grams (5.29 ounces) bacon rashers excess fat and rind removed
- 310 grams (10.93 ounces) self-raising flour
- ¼ teaspoon (level) baking soda
- 85 grams (2.99 ounces) unsalted butter chilled and cut into cubes
- ½ cup cheddar cheese grated
- ½ cup spring onions finely sliced
- ¾ cup buttermilk or milk
- Extra melted butter or milk for brushing
Instructions
Preheat the oven to 180°C (355°F)
- In a fry pan, fry the bacon until crisp and golden and cut into tiny pieces.
- Combine the flour, baking soda and butter in a large mixing bowl. Use your finger tips to work the butter into the flour, until it resembles fine breadcrumbs.
- Mix in the bacon, cheese and spring onions.
- Gently mix in buttermilk to form a soft dough.
- Tip the mixture onto a lightly floured work bench. Give a quick knead to bring everything together.
- Roll the dough out on a floured work bench, so that it is about 1 ½ cm (0.60 inches) thick. Using a 6 cm (2.36 inches) cookie cutter dusted in flour, cut dough into shapes. Place onto baking trays lined with baking paper.
- Then, lightly brush the tops of the scones with melted butter.
- Place in the oven and bake for 20 – 25 minutes until golden brown and cooked through.
- Remove from the oven and allow to cool on wire racks.
- Serve the scones warm with extra butter and cheese.