Streaky Bacon Scones
Ingredients
Method
Preheat oven to 190°C. Place the bacon slices on a grease proof oven tray, brush with olive oil and bake in the oven for about 12 minutes or till they are caramelised golden brown in colour. Once cooled, roughly chop half of the bacon into 1cm dices and keep aside. Reserve the rest of the slices for use later.
Place self raising flour, chopped bacon, whipping cream, spring onion, grated cheddar, salt and pepper in a large bowl. Just a quick stir with a wooden spoon very lightly so to form a crumbly dough*. Knead it by hand so it all just comes together. Cover with a moist towel and leave aside for 10 mins to rest. Roll out the dough between two sheets of grease proof paper to about 3 cm thickness. Cut out rounds of desired size with a round cutter or approximately 4-5cm in diameter. Place the round cut-outs of dough on to a lined oven tray and brush tops with milk. Bake for 20 mins or till the scones have risen and are golden brown in colour.
Once the scones have cooled, cut them in halves horizontally. Place camembert on the bottom part, place the previously cooked bacon slice pre-cut to fit the size of the scone and then top it with orange marmalade. Place the top part of the scone and serve.
Ingredients
Directions
Preheat oven to 190°C. Place the bacon slices on a grease proof oven tray, brush with olive oil and bake in the oven for about 12 minutes or till they are caramelised golden brown in colour. Once cooled, roughly chop half of the bacon into 1cm dices and keep aside. Reserve the rest of the slices for use later.
Place self raising flour, chopped bacon, whipping cream, spring onion, grated cheddar, salt and pepper in a large bowl. Just a quick stir with a wooden spoon very lightly so to form a crumbly dough*. Knead it by hand so it all just comes together. Cover with a moist towel and leave aside for 10 mins to rest. Roll out the dough between two sheets of grease proof paper to about 3 cm thickness. Cut out rounds of desired size with a round cutter or approximately 4-5cm in diameter. Place the round cut-outs of dough on to a lined oven tray and brush tops with milk. Bake for 20 mins or till the scones have risen and are golden brown in colour.
Once the scones have cooled, cut them in halves horizontally. Place camembert on the bottom part, place the previously cooked bacon slice pre-cut to fit the size of the scone and then top it with orange marmalade. Place the top part of the scone and serve.