Recipe: Cheese & Bacon Buttermilk Scones

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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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 )
  1. Preheat oven 210°C

  2. Brush an oven tray with oil and dust with flour

  3. Heat oil in pan, cook bacon until crisp

  4. Drain on paper towels

  5. Sift the flour into a large bowl

  6. Add the butter, rub in using your fingertips

  7. Add the cheese, bacon and parsley, stir to combine

  8. Make a well in the centre of the flour mixture

  9. Add almost all of the buttermilk, quickly mix, using a flat-bladed knife, to a soft dough, adding more buttermilk if necessary

  10. Knead dough briefly on a lightly floured surface until smooth

  11. Press or roll out to form a round about 2cm thick

  12. Cut into rounds using a floured plain 5cm cutter

  13. Place scones close together on prepared tray

  14. Brush with any remaining buttermilk

  15. Bake for 15–20 mins or until golden brown

  16. Serve warm with butter

Scones freeze well, cool completely on a wire rack. Place in freezer bags until required. Thaw scones completely before reheating.


Source: Douglasdale Dairy

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