The idea of these cheese and bacon scones actually came from my grandmother. After eating my raisin scones she said she’d love to try a savory version of scones. We both agreed that they would taste marvelous with cheese and bacon. So I rolled up my sleeves and got to work!
What I did was just change my previous scone recipe a bit, by using a glass of milk + one egg instead of double cream. I also skipped the sugar and added a bit more salt. And of course, instead of raisins I used grated cheese and bacon 🙂
Eat these plain or spread some butter on them. They taste best warm, when the cheese is still melted!
- 3 cups flour
- 1 teaspoon baking soda
- 1 heaping teaspoon baking powder
- ½ teaspoon salt
- 125g butter
- 1 cup milk
- 1 egg
- ½ cup bacon, cut into small pieces
- 1 cup grated cheese + more for sprinkling on top
- Preheat oven to 200°C/400°F and line a baking sheet with parchment paper.
- Mix the milk with the egg.
- In a seperate bowl combine the flour, baking soda, baking powder and salt.
- Rub in the butter using your fingers, until the mixture resembles bread crumbs. Stir in the bacon and cheese. Next, pour in the milk and egg mixture, leaving a little bit for brushing the top of the scones.
- With your hand, mix everything together until a dough forms. Turn your dough onto a lightly floured surface.
- Pat the dough down with your hand into a 2cm thick disc. Using a round cutter or a drinking glass, cut out the scones.
- Place the scones on your baking sheet. Brush the tops with leftover milk and egg mixture and sprinkle with some grated cheese.
- Bake for around 15-20 minutes, until golden brown.