If they last the first sitting (impossible!), these scones are even delicious served cold.
|440 ml||flour — cake|
|20 ml||Robertson's baking powder|
|25 ml||butter — cold|
|50 g||cheddar cheese — grated|
|100 ml||bacon — sreaky, chopped, fried|
|175 ml||milk — cold|
Sift the flour, baking powder and 1ml salt into a bowl. Rub in the butter or use a food processor. Stir in the cheese and bacon.
Use a blunt knife to mix in the milk. Don’t overmix; mix just until the ingredients stick together.
Turn out onto a lightly floured surface and pat flat until about 3cm thick. Use a small scone cutter to cut out shapes, or use a knife to cut the scone dough into triangles.
Place onto a greased baking tray and bake in a preheated oven for 12-15 minutes, until golden. Serve warm, spread with butter and extra cheese, if you prefer.
Text and image: Ideas magazine
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