500ml (2 cups) cake flour
500ml (2 cups) self raising flour
30ml baking powder (6 tsp)
sprinkle of cayenne pepper (optional)
375ml (1 ½ cups) strong cheddar cheese
30 ml (6 tsp) vegetable oil
473 ml whipping cream (1 carton)
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: Es Slabs
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