Cheese and bacon scones
These savoury scones are easy to make, are perfect for the afternoon munchies and kids' lunchboxes, and they freeze well.
Ingredients
- 2 ½ cups (300g) mixed cheese, grated coarsely
- 3 rashers bacon, cooked, cooled, and sliced thinly
- 4 cups (600g) self-raising flour, plus extra for dusting
- 1/2 teaspoon fine salt
- 1/4 teaspoon cayenne pepper
- 2 cups milk
- Preheat oven to 200C (180C fan-forced). Grease a baking tray with butter and dust it with the extra flour, or line the tray with baking paper.
- Gently combine 2 cups of the cheese with the bacon, flour, salt, and cayenne pepper in a large bowl. Slowly add the milk (do not add it all at once) and gently mix the dough with a loose hand.
- When the mixture is just combined, tip it out onto a floured bench and gently bring it together. The trick is to not over-mix the dough, or the scones will be tough. Roll dough out to a 20cm square.
- Using a floured knife, cut into 16 smaller squares. Place on prepared tray and sprinkle over the remaining cheese. Bake the scones in the preheated oven for 20 minutes, or until they are very golden.
Recipe from our friends at Women's Weekly.
