Cheese & Bacon Buttermilk Scones 3 tsp Oil 3 rashers Bacon 4 cups Self-raising flour 60 g Butter (cut into small pieces) ½ cup Cheddar cheese (grated) 1¾ cups Buttermilk 1 tbsp Parsley (chopped )
Cheese & Bacon Buttermilk Scones
- 3 tsp Oil
- 3 rashers Bacon
- 4 cups Self-raising flour
- 60 g Butter (cut into small pieces)
- ½ cup Cheddar cheese (grated)
- 1¾ cups Buttermilk
- 1 tbsp Parsley (chopped )
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Preheat oven 210°C
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Brush an oven tray with oil and dust with flour
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Heat oil in pan, cook bacon until crisp
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Drain on paper towels
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Sift the flour into a large bowl
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Add the butter, rub in using your fingertips
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Add the cheese, bacon and parsley, stir to combine
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Make a well in the centre of the flour mixture
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Add almost all of the buttermilk, quickly mix, using a flat-bladed knife, to a soft dough, adding more buttermilk if necessary
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Knead dough briefly on a lightly floured surface until smooth
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Press or roll out to form a round about 2cm thick
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Cut into rounds using a floured plain 5cm cutter
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Place scones close together on prepared tray
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Brush with any remaining buttermilk
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Bake for 15–20 mins or until golden brown
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Serve warm with butter
Scones freeze well, cool completely on a wire rack. Place in freezer bags until required. Thaw scones completely before reheating.