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.