Mature cheddar scones

With crispy bacon and green fig preserve.
 
Chef Dom

Recipe from: 18 July 2011
Preparation time: 10 mins
Cooking time: 17 mins
 
 

Ingredients

 
  • 3 1/4
    cup
    self-raising flour
  • 150
    ml
    milk
  • 150
    ml
    cream
  • 200
    g
    grated extra mature cheddar cheese
  • 1
    egg
  • a few pinches of salt
  • 20
    g
    butter (to grease the baking tray and butter the scones)
  • green fig preserve
  • your favourite cut of bacon
Servings: Change Serving
 
 

Method

 
Preheat your oven to 200°C.
Mix the dry ingredients (flour, grated cheese and salt) in a mixing bowl.
Separately add the egg to the milk and the cream and mix together.
Pour the milk/cream/egg mixture into the mixing bowl of dry ingredients and mix together well. If it’s sticky add a bit of extra flour and if it’s too flaky add a dash of milk.
Once it’s all mixed together properly you should have a smooth lump of dough.
Place the dough on a flat work surface and spread out into a patty about an inch thick.
Use a biscuit cutter to cut out the scones.
Lightly grease a baking tray with a bit of the butter and put the scones on the tray.
Lightly brush the top of each scone with a bit of milk.
Put the tray into the preheated oven for 15-17 minutes until the scones have risen and start to lightly brown on top.
While the scones are the in the oven, pan fry the bacon until crispy and remove from heat.
Slice a few figs.
Serve the scones warm, just after removing them from the oven. Cut them in half, butter them, pile on some bacon and fig and drizzle with the fig preserve syrup.

Reprinted with permission of Chef Dom
To visit Chef Dom’s blog, click here.
 

Read more on: bake  |  flour
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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