Recipe: Spinneyfields Cheesy Bacon Scones
These sweet looking savoury treats bring out the best in our mature cheddar.
Makes 12 Scones
110g Butter, plus extra for greasing
450g (16oz) Self-raising Flour
6-8 rashers Bacon (leave out for a vegetarian version)
150ml (5fl oz) Milk
50ml Vegetable Oil
1 tsp Salt
1 tsp Cracked Black Pepper
150g Spinneyfields Grated Mature Cheddar
1 tsp English Mustard
Method for the Cheesy Bacon Scones
Prep 20mins. Cook time 15-20 mins
Cook the bacon until golden, let it cool and chop into chunks.
Combine the flour and butter in a mixing bowl by rubbing together with your fingertips until the mixture resembles fine breadcrumbs.
Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin.
Mix the egg with ¾ of the milk, the mustard and the seasoning.
Then pour a little at a time of the liquid mix into the dry mix and gently blend until the mixture comes together and forms a dough.
Add the bacon bits and most of the cheese.
Spoon the batter into the muffin tin holes and finish with a little grated cheese to the top of each muffin.
Put in the oven and bake for 15 -20 mins until the scones have risen and are golden brown. Serve warm.
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