Cheese and Bacon Scones are a wonderful afterschool treat or perfect for a morning work shout. Simple and ready in twenty five minutes.
- 3 rashers bacon, rind removed, finely chopped
- 3 cups self-raising flour
- 80g butter, cubed
- 100g Blackmount Cheddar (grated)
- 1 to 1 1/4 cups milk
- plain flour, for dusting
Preheat oven to 200°C. Line a flat baking tray with baking paper or a well flour tray.
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. Allow this to 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. Knead into small rounds and place on tray
Sprinkle tops of scones with flour. Bake for 20 to 25 minutes or until golden and well risen. Serve scones hot with butter or margarine depending on your preference.