Scone recipe for 4 - 8 people, takes only 25 mins; recipe has butter, rashers, self-raising flour, baking powder, milk, vegetable oil, egg, chives and cheddar.
Cheese & bacon scones
Course: Scone
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Vegetable Oil: 50ml vegetable oil
- Egg: 1 egg
- Milk: 150ml milk
- Cheddar: 150g grated cheddar
- Butter: 100g butter, plus extra for greasing
- Self Raising Flour: 275g self-raising flour
- Baking Powder: 1/2 tsp baking powder
- Chives: handful snipped chives
- Rashers: 10 rashers streaky bacon
Directions
- Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
- In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
- In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
- Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.
