Spring onion and bacon scones
- August 2009
- Serves 12
- Takes 15 min to make and 20 min to cook
Looking for a savoury scone? This could be the answer. These scrummy spring onion and bacon scones can be served on their own, or as part of a buffet or picnic.
- 19.3g (11g saturated)
- 34.9g (5.4g sugar)
- 450g self-raising flour, plus extra for dusting
- 6 streaky smoked bacon rashers, finely chopped
- ½ tsp salt
- 150g butter, chilled and cut into cubes
- 2 tsp dried chilli flakes
- 6 spring onions, finely chopped
- 150g mature Cheddar, grated, plus extra, sliced, to serve
- 120-150ml milk, plus extra for brushing
- Punnet of cress, to serve
- 12 tbsp your favourite chutney, to serve
- Preheat the oven to 200°C/fan180°C/gas 6. Dust a baking sheet with flour and set aside. Heat a frying pan over a medium heat and cook the bacon pieces until they are browned and crispy. Tip out onto kitchen paper to drain and cool.
- Place the flour and salt in a large bowl and add the butter. Rub the butter between your fingertips into the flour until you have coarse crumbs. Stir in the chilli flakes (reserve a pinch), spring onions, bacon and 100g of the cheese. Gradually add the milk and mix until you have a soft dough.
- Turn out onto a floured board and lightly knead until it comes together. Press or roll out to a 2.5cm thickness and cut into rounds using a 6cm pastry cutter. Re-roll the trimmings to get 12 scones. Place on the prepared tray and top each scone with a light brushing of milk and the reserved chilli flakes and cheese. Bake in the top of the oven for 12 minutes until golden. Transfer to a wire rack to cool. Halve, spread with butter, then sandwich with cress, cheese slices and chutney.
Make and cook the scones, then allow to cool completely. Freeze in a sealed rigid container between layers of baking paper for up to 3 months. To warm through, wrap in foil and place in a medium oven for 10 minutes until warm in the centre.
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