Wednesday, October 26, 2011

Cheese and bacon scones

These savoury scones are great lunch-box treats or as an accompaniment to a chilli or stew so that you can mop up all of the gravy

Makes 16

5 rashers short cut bacon, rind removed, finely chopped
3 cups self-raising flour
80g butter, cubed
150g tasty cheese, finely grated
1 to 1 1/4 cups milk
plain flour, for dusting
butter, extra, to serve
pinch of cayenne pepper

Preheat oven to 200°C. Line a flat baking tray with baking paper or a baking liner.

Heat a non-stick frying pan over medium-high heat. Add bacon and cook, stirring, for 4 minutes or until golden. Transfer to a plate lined with paper towels. Cool completely.

Sift flour into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Add bacon and cheese. Mix well.

Make a well in centre of mixture. Add 1 cup milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn dough onto a lightly floured bench or chopping board. Knead dough gently until smooth (take care not to knead too much).

Pat dough until 2.5cm thick. Using a 5cm cutter, press gently and cut 16 rounds from dough. Place 1cm apart. Sprinkle tops of scones with flour. Bake for 20 to 25 minutes or until golden and well risen. Serve scones hot with butter.

Variations:
Sprinkled some grated cheese on them before putting them in the oven.
Instead of cutting rings, flattened the dough into a circle, about 2-3 cm thick, and cut into 8 triangles.
Add chopped chives, mixed herbs and add diced mushrooms to the bacon..

Adapted from a recipe in Super Food Ideas - May 2005

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