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

Cracked pepper

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



  1. Heat a fry pan and cook the bacon until golden and crispy, chop into small pieces, set aside.
  2. 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.
  3. Blend the flour, salt, baking powder, sugar and cold butter in the food processor until the mixture is crumbly. Put in a large bowl.
  4. Mix in the cheese, spring onion and cooked bacon until evenly distributed.
  5. 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.
  6. 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.
  7. Brush tops of scones with a bit of cream; this will help their crust brown.
  8. 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.
  9. Serve warm, or at room temperature with lashings of butter.
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