Best cheese and bacon scones


Retro baking goodness. Here’s a nice savoury twist on the classic scone using bacon pieces and dollops of mayo which gives these scones a lovely light texture.

Makes about 12-14


3 cups flour

4 teaspoons baking powder

½ teaspoon baking soda

½ cup diced bacon or ham

1½ cups grated cheddar cheese (we used Meadowfresh pre-grated)

½ teaspoon herb salt

1 shallot, finely sliced

2 tablespoons fresh chopped parsley

1 cup mayonnaise, we used Best Foods Mayo

1 ½ cups milk (we love Kapiti Organic)

Sprinkle of smoked paprika


Pre-heat oven to 190 degrees Celcius.  Line a baking tray with baking paper.  Sift flour, baking powder and baking soda into a large bowl.  Stir in bacon pieces, cheese, herb salt, sliced shallots and parsley.  In a separate bowl beat together the mayonnaise and milk.  Fold the liquid ingredients into the dry and gently mix until combined (add a little extra milk if needed).

The mixture should be a stiff muffin consistency. Use a large spoon to scoop out generous spoonfuls onto the lined tray – they should just be touching so when cooked they will link together. Sprinkle with a little paprika and bake for 10-15 minutes until golden and risen (you can pull the middle one apart slightly to check it is cooked through).  Remove from the oven and cover with a clean tea towel.  Serve warm with butter.

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