Tasty Cheese and Bacon Scones

    Tasty Cheese and Bacon Scones

    394saves
    20min


    192 people made this

    About this recipe: Delicious cheesy, bacony goodness served warm or cold! These are truly the most tasty savoury scones ever! Perfect for suppertime or breakfast. Irresistable!

    jonesy Devon, England, UK

    Ingredients
    Makes: 6 scones

    • 2-3 rashers bacon, chopped finely
    • 200g self-raising flour
    • 1/2 teaspoon mustard powder
    • 1/2 teaspoon cayenne pepper
    • 40g butter (salted preferably)
    • 60-100g strong grated cheese (depending on how cheesy you want them)
    • 100ml milk
    • milk for brushing tops

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
    2. Chop bacon into tiny pieces, scissors work just fine. Cook off on high heat in dry non-stick frying pan.
    3. Combine flour, mustard powder and cayenne pepper and rub butter cubes into flour.
    4. Grate cheese and add to combined flour mixture along with the bacon. Bind with the milk, a little at a time, until the mixture is slightly sticky. (Don't worry if you haven't used all the milk - the consistency is more important.)
    5. Knead mixture lightly on a lightly floured surface. Don't add too much flour or overknead as your scones will become hard. Less is more!
    6. Roll or pat out dough with your hand (this works pretty well) to 2-3cm deep and cut with a 5cm cutter. Re-form dough each time to use all the dough.
    7. Place scones onto the lightly greased baking tray. Brush scone tops with milk (or beaten egg if you like). Do not brush the sides as this will prevent them from rising evenly.
    8. Bake for 10-15 minutes (until golden brown). Note that 10-12 minutes works best in a fan assisted oven, probably longer in a non-fan oven or gas.
    9. Remove from oven and onto a cooling rack and leave for as long as you can resist before cutting open and spreading with butter! They are ludicrously delicious hot or cold.

    Tip

    Store in an airtight container. Best eaten within 24 hours but will keep nicely for a couple of days.

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    Reviews (21)

    LoneWolf
    15

    I doubled the ingredients and used a heart shaped cutter. This made 25 scones, very delicious! I also added 1tsp of bicarb. - 04 Oct 2011

    by
    13

    Used different ingredients. Used low-fat margarine instead of butter, and only had Dijon mustard so mixed that with margarine before sifting in the flour. Added 1 grated carrot along with the cheese, which has made and kept the scones beautifully moist. - 24 Jan 2011

    by
    8

    Great recipe! Added some maple syrup as per another user, and also added some ground pepper, and dijon mustard. Was a lovely combination, and we got 12 snack size scones that we had with butter while still warm. Thanks alot, will use this recipe again in the future! - 10 Apr 2012

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