Cheesy Sweet Corn & Bacon Scones with crumbled bacon, cream style corn and buttermilk for a delicious treat
½ cup crumbled bacon
4½ cups self-raising flour
1 tsp salt
50g garlic butter
150g tasty grated cheese
2 spring onions, chopped
398ml can Cream Style Corn
200ml butter milk
250ml tonic water
Preheat oven to 400F and line a baking tray with baking paper or as I have done, spoon into a large muffin pan – 24
Mix all ingredients, starting from the top and working your way down the list.
If you use a baking tray: Pat the dough into a rectangle about 2-3 cm thick. Cut dough into 16 pieces. Place onto the lined baking tray.
Bake for 12-15 minutes or until golden and cooked. Serve warm with butter.
Created and prepared by Esme Slabs