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Bacon and Cheese Scones

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Bacon and Cheese Scones for all to enjoy – super easy and delicious


  • 500ml (2 cups) cake flour
  • 500ml (2 cups) self-raising flour
  • 30ml baking powder (6 tsp)
  • large pinch salt
  • a sprinkle of cayenne pepper (optional)
  • 375ml (1 ½ cups) strong cheddar cheese
  • 85g (± ¾ cup) bacon bits
  • 30 ml (6 tsp) vegetable oil
  • 473 ml whipping cream (1 carton)
  • 2 XL eggs
Bacon and Cheese Scones


Sift flour, baking powder, salt, and cayenne pepper into a large bowl.

Add the cheese and bacon, mix through the flour mixture.

Beat the eggs and cream together in a separate bowl and add the oil. (As I do not like working with the butter/margarine that usually gets used to rub into the flour, I used oil).

Pour the cream/egg/oil mixture into the flour mixture and using a metal spoon, mix the dough until it clumps together.
It should not be too dry. If needed, add a bit more cream, although I don’t think it should be as I have already adapted the original recipe.

Press the dough out on a clean well-floured surface (make sure you have enough flour on your surface otherwise the dough will stick to the surface) until ± 5mm thick.

Fold it double, over on top of itself, then flatten it again with the palm of your hand.

Cut scones out using a round or scone cutter.
DO NOT TWIST when pressing down.

Paint with some egg wash and place them on a baking tray.

Bake at 350F for 20-25 minutes.

Serve, still warm, with butter Original Recipe and credit: Charlies Kitchen & Restaurant

Modified tried and tested by: Esme Slabs

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