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Scone with surprise filling

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1 Testing Raw with filling  2 Testing Baked with half cooked filling   4 Testing Baked with half cooked filling and top back  5 Testing combo  Tried Tested

2 c all purpose flour
2 c milk (I used 1%)
1 c sharp flavored grated cheese
1 c crumbed feta cheese
6 t baking powder
2 t mustard powder
cayenne pepper (a dash or two – according to taste)
salt (depending on your surprise filling – see below *)

1. Mix all the ingredients, except whatever you intend to use as your filling.
2. Let the dough sit for say 5 minutes in order for the baking powder to start reacting and your mixture takes on a foaming texture.
3. Spoon the mixture into a well greased muffin tin. Fill only ½ of the well (see below **).
4. Or fill the well 3/4 full if you intend to add the surprise filling afterwards (see below ***).
5. The last alternative, no filling used and only bake the dough as is.

When you used #4, then let it cool down a bit, scoop out as indicated in notes, and add the filling, then place back in the oven for approximately 2-3 minutes.

Bake at 350F for 10-15 minutes.

Tip:  I usually test all my baking with an old knitting needle, which I keep for this use only.  When poked (you only have a tiny poke mark in your baking) and it’s clean, when you pull it out, then you can take it out of the oven.

2 eggs (beaten)
Ground black pepper
50ml bacon bits

Feel free to use whatever you have in your kitchen at the time.  I only had the above and did not want to go to the shop for anything else, so used what I had.  If you do not eat bacon, you can substitute it with any other meat you prefer.

Beat the eggs with a whisk, add pepper to taste and mix in the bacon bits or meat of your choice.  Put it in the microwave for 1 min on high, take out and mix with a fork. It will still be soft and a bit underdone, but do not overcook.

* If you intend to use bacon bits as part of your surprise filling, then take this into account when adding the salt in the first mixture.
** If you fill the well ½ way, then you will spoon ±1 teaspoon of filling on the bottom dough, then cover it with another 1+ teaspoon of dough to cover it.
*** Once baked and done, take a teaspoon and scoop out the center portion, but be careful, you need a decent shell for the filling, then fill it with the surpise filling, and place back the portion set aside.

Own creation, Tried and Tested by:   Esme Slabbert‘s kitchen

  • Make tomorrow more amazing than today!
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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


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