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
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