Cheddar, bacon and spring onion scones

baked scones on wooden board, one being buttered with a silver knife.
Scones are a Kiwi favourite, and these savoury treats are filled with cheddar, spring onion and crispy bacon. Delicious!

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Brunch, Snack
Servings 8 people

Equipment

  • we baked our scones on the Le Creuset Nonstick Baking Sheet

Ingredients
 
 

  • 2 cups High grade flour
  • ½ tsp salt
  • cracked pepper
  • 1 tbsp baking powder
  • 2 tsp sugar
  • 60 g cold butter
  • 1 cup grated cheddar cheese
  • cup thinly sliced spring onion
  • 250 g streaky bacon
  • ¾ cup + 2 tbsp cream

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

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