Cheese And Bacon Scones

A halved warm bacon and cheese scone with melted butter.

Crunchy on the outside, soft and crumbly on the inside.... these Cheese And Bacon Scones are simple and delicious! Serve them warm and slathered with plenty of butter.

5 from 1 vote

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Course: Breads and Scrolls, Snacks

Cuisine: Scones

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: scones

Calories: 315kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Mixing Bowl or Thermomix
frying pan and stove-top
Oven

Ingredients

300 g bacon pieces
450 g (3 cups) plain flour
4 tsp baking powder
80 g (1 cup) grated cheese cheddar or tasty
¼ tsp cayenne pepper
pinch salt
75 g butter
315 g (1 ¼ cups) milk
extra milk for brushing
extra grated cheese for sprinkling

Instructions

Preheat oven to 200 degrees celsius (fan-forced). Lightly flour a 20cm square cake tin and set aside.
Place the bacon pieces into a frying pan over medium high heat. Cook until very crispy. Set aside on a paper towel lined plate.
Sift the plain flour and baking powder into a large bowl.
If using a Thermomix: Place the plain flour and baking powder into the Thermomix bowl - mix for 5 seconds, Speed 8.
Add the grated cheese, cayenne pepper and salt and mix to combine.
Add the butter and rub it through with your fingers until the mixture resembles breadcrumbs.
If using a Thermomix: Add the butter, grated cheese, cayenne pepper and salt and mix for 8 seconds, Speed 6.
Pour in the milk, add the crunchy bacon pieces and use a knife to fold through until only just combined (the mixture will be very sticky).
If using a Thermomix: Pour in the milk and add the bacon pieces and knead for 20 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
Place the dough onto a lightly floured board.
With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
Using a 6cm scone cutter, cut rounds from the middle working outwards and place into the lightly floured cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
Gently move the remaining dough together and cut out extra scones.
When you've used all of the dough, brush the tops of the scones with the extra milk.
Sprinkle with a little extra grated cheese (optional).
Place into the oven for 12-15 minutes.
The scones will be ready when they're golden and crunchy on top. Serve warm with butter.

Notes

RECIPE NOTES

Serves - 12 large x 6cm scones or 18 small x 3cm scones (if making smaller scones, reduce the cooking time accordingly).
Don't over-mix the dough - over-mixed dough leads to hard and tough scones. I recommend using a knife rather than a spoon to fold the mixture through.
Cutting the scones - the less you touch the dough, the softer and fluffier your scones will be. Just pat the dough down gently with your fingertips and then cut rounds using a scone cutter. Once you’ve cut as many rounds as you can, gently push the dough together and cut the remaining rounds.
Flour your cutter - dip your scone cutter lightly in flour between cuts to prevent the mixture sticking. If you don’t have a cutter, you can just cut the dough with a knife.
Brush the scones with milk - this helps give them a beautiful golden top.
Place the scones slightly touching in the tin - this helps them to rise.
Use a hot oven - make sure your oven is pre-heated before cooking your scones. As they only take a few minutes to cook, you need that high temperature to give a golden crumbly crust on the outside, while keeping the inside beautifully soft and fluffy.
Storing scones - scones are best served on the day that they’re cooked but will last up to 2-3 days (you might like to reheat them slightly if you’re not serving them on the day).
Freeze - you can freeze the scones for up to 3 months.

Nutrition