Cheese & bacon scones

Ingredients

100g butter, plus extra for greasing
10 rashers streaky bacon
275g self-raising flour
½ tsp baking powder
150ml milk
50ml vegetable oil
1 egg
handful snipped chives
150g grated cheddar

Method

STEP 1

Warmth oven to 200C/180C fan/gas 6 and fat a 12-hole bun tin. In a frying pan over medium heat, fry the flitch for 5 mins until golden. Let it cool, then chopping into chunks and set aside

STEP 2

In a pan, mix the flour, baking powder, and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it relates to breadcrumbs

STEP 3

In a little bowl, whisk collectively the milk, oil, and egg. Tip into the dry mix, and gently mix until the flour mixture is mostly saturated (lumps will remain). Mix in the bacon, chives, and cheese, then spoon the batter into the muffin tin.

STEP 4

Put the muffin tin in the oven and bake for 20 mins or till the tops are golden brown. Serve warm.

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