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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

Ingredients
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 *)

Directions
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.

Filling:
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.

Notes:
* 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

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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.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

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