*Cheese, Spring Onion & Bacon Scones*
makes 10 large scones These would be great served for breakfast or lunch, with soup, eggs, salad, etc. I confess, they are also pretty tasty with jam. 500g self raising flour (3 1/2 cups + 1TBS) 125g cold butter, cubed (1/2 cup) 90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar) 90g streaky bacon, cooked and finely chopped (about 10 slices) 2 spring onions, trimmed and finely chopped fine sea salt and freshly ground black pepper 1 large free range egg, beaten 180ml milk, approximately (3/4 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions. Mix the beaten egg with 3/4 of the milk. Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed. Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round. Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese. Bake for 15 minutes until well risen and golden brown. |
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