Cheddar Bacon Scones
- Yield
- 15 Pieces
- Total time
- 0 h 45 min
- Working time
- 0 h 5 min
- Cooking-/Baking time
- 0 h 40 min
INGREDIENTS
- 350 g flour
- 1 tbsp. sugar
- 2 tbsp. salt
- 1 tbsp. baking powder
- 150 g cold butter
- 100 g bacon cubes
- 150 g grated cheddar
- ½ bunch chives
- 160 ml milk
- 1 egg yolk
- Martha Laue’s Original Spice Ketchup by HELA
THAT'S HOW IT IS DONE
- Preheat the oven to 220°C top-/bottom heat.
- Strain the flour through a sieve in a big bowl and mix it with sugar, salt and baking powder. Dice the cold butter, add it to the flour and rub it between your hands until it has the consistency of breadcrumbs.
- Stir-fry the bacon cubes in a pan without fat.
- Furthermore give the bacon, 120 g of the Cheddar as well as 2/3 of finely chopped chives in a bowl and stir it with a big wooden spoon. Now add the milk and combine them until the mixture is still moist but not liquid.
- Powder your work surface with flour and roll out your dough to a 1cm thick rectangle. Next you fold it in the middle and roll it out again to a 1cm thick rectangle and repeat this process a last time but to 1.5cm thickness. Use a round cutter to cut out approx. 15 circles and put them on a baking plate with a baking sheet underneath.
- Stir the egg yolk with two table spoons of milk and paint the scones with it and bestrew them with the remaining cheese. After that, bake them golden brown for approx. 15 minutes and sprinkle chives over them. Then serve the scones with Martha Laue’s Original Spice Ketchup by HELA.