So, let’s have a change from my usual sweet baking with a batch of these mini cheese and bacon scones.
A winning combination of bacon and cheese will always go down a treat. The scones are perfect for this time of year as they are light and fluffy, full of flavour and considering they’re smaller aren’t as heavy as standard or large scones.
I felt like a change from my usual sweet baking, sometimes working with butter and sugar in this weather can be a real nightmare, especially with the buttercream melting (much like me in the direct sunlight).
If you feel like something different and easy – give these a try. I promise you won’t be disappointed.
Anyway, let’s get started, shall we?
250g plain flour.
3 tsp baking powder.
Pinch of salt.
150ml whole milk.
1 tsp English mustard (or mustard powder).
100g bacon, cooked.
150g cheese, grated (mild or mature).
Egg (for egg wash)
Before you get started on the recipe, you’ll want to do some prep. I like to start by weighing up all of my ingredients, preheat the oven to 200˚c/390˚f and get any equipment you may need, like a food processor and baking tray (that has been lined).
Into the milk, add the mustard and mix until combined. Set aside until needed, ensuring its being kept cool.
In a food processor, pulse the butter, baking powder, plain flour and salt together until a sandy bread crumb texture is achieved.
Add in the milk pulse, just briefly, until a dough is just about forming – you’re not looking for a well formed dough, just about combined.
Onto a floured surface, place your dough and add in the bacon and cheese. Knead until everything is combined and well distributed throughout the dough.
Roll out the dough to be about 3cm thick, this is the ideal thickness for the scones to bake at. Using a 2 inch round/crinkled edge cutter, cut out the rounds and place onto a lined baking tray.
For the egg wash, simply place an egg into a bowl and beat until combined. Brush the egg wash on top of each of the scones, making sure it stays on top of the scone. Otherwise it may effect the rise of your scone, especially if the egg drips down the side of the scones.
Bake at 200c/400c for 12-15 minutes.
Once baked, remove from the oven and place onto a cooling rack. They’re best enjoyed slightly warm with some butter or can be enjoyed cold – the choice is all yours.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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