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
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