Scones are a Kiwi favourite, and these savoury treats are filled with cheddar, spring onion and crispy bacon. Delicious!
Serves 8 Prep Time 20 Minutes Cook Time 25 Minutes
2 cups High grade flour (we love Edmonds)
1/2 teaspoon salt
1 Tbsp baking powder
2 teaspoons sugar
60g cold butter
1 cup grated cheddar cheese (we love Meadow Fresh)
1/3 cup thinly sliced spring onion
250g streaky bacon (we love Hellers)
3/4 cup + 2 tablespoons cream (we love Meadow Fresh)
Equipment – we baked our scones on the Le Creuset Nonstick Baking Sheet
- Heat a fry pan and cook the bacon until golden and crispy, chop into small pieces, set aside.
- Preheat the oven to 220°C with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.
- Blend the flour, salt, baking powder, sugar and cold butter in the food processor until the mixture is crumbly. Put in a large bowl.
- Mix in the cheese, spring onion and cooked bacon until evenly distributed.
- Add 3/4 cup cream, and stir to combine, add extra cream if needed, until the dough comes together. Transfer the dough to a well-floured work surface.
- Pat the dough into a smooth round disc about 2 cm thick. Transfer the dough to the prepared baking sheet, and use a knife to cut into 8 wedges.
- Brush tops of scones with a bit of cream; this will help their crust brown.
- Bake the scones in the middle or upper third of the oven for 25 minutes, until they’re golden brown. Remove from the oven, and leave to cool on the tray.
- Serve warm, or at room temperature with lashings of butter.