Description
These Cheddar Bacon Cream Scones are golden on the outside, soft inside, and seriously hard to stop eating. They’re simple, no rubbing butter into flour, mix, press, bake, and enjoy while they’re still warm.
Ingredients
Units
Scale
- 500ml (2 cups) cake flour
- 500ml (2 cups) Self-Rising flour
- 30ml (6 tsp) baking powder
- Large pinch of salt
- Sprinkle chili pepper (optional)
- 375ml (1 1/2 cups) strong cheddar cheese, grated
- 85g (about 3/4 cup) bacon bits, cooked and cooled
- 30ml (6 tsp) vegetable oil
- 473ml (1 carton) whipping cream, cold
- 2 XL eggs
- Extra flour for dusting
- 1 egg for egg wash
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with baking paper or lightly grease it.
- In a large bowl, sift together the 500ml (2 cups) cake flour, 500ml (2 cups) self-rising flour, 30ml (6 tsp) baking powder, a large pinch of salt, and a sprinkle of chili pepper if using. Sifting really helps keep the scones light.
- Add the 375ml (1 1/2 cups) strong cheddar cheese and 85g (about 3/4 cup) bacon bits to the flour mixture.
- Toss them through the flour so they’re coated. This keeps them from sinking to the bottom while baking.
- In a separate bowl, whisk the 2 XL eggs with the 473ml whipping cream until smooth, then stir in the 30ml vegetable oil.
- Pour the cream mixture into the flour mixture. Using a metal spoon, gently mix until the dough just comes together. Don’t overmix; it creates tough scones. The dough should feel soft and slightly sticky but not wet. If it’s too dry, add 1 to 2 tbsp extra cream.
- Turn the dough out onto a well-floured surface.
- Sprinkle a little flour on top and press it out gently to about 2cm thick.
- Fold the dough in half over itself once, then gently flatten again with the palm of your hand. This quick fold helps create light layers.
- Cut out scones using a round cutter dipped in flour. Press straight down and lift. Do not twist, or you’ll seal the edges, and they won’t rise properly.
- Place the scones close together on the tray so they help each other rise. Beat 1 egg and lightly brush the tops only.
- Bake at 350⁰F (180⁰C) for 20 to 25 minutes, until well risen and golden brown on top.
- If your oven runs cool, you can increase it slightly to 375⁰F (190⁰C) for the last 5 minutes.
- Cool slightly on a wire rack and serve warm with butter.
- They’re best the day they’re baked, but you can reheat them for a few minutes the next day, and they’re still lovely.
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
