I cannot stop eating these scones. Nor can Zak or his coworkers. They are That Good.
These scones were born out of a crazy birthday gift of an All Bacon Themed dinner. Every food served during the meal included bacon … even dessert! (The dessert will not be featured on VintageAmanda however as it was a bit of a caramelly disaster, but hey, I tried!). These scones were the accompaniment to the starter salad with bacon-wrapped dates.
These scones are so good that I had to make another batch the following weekend, just because.
Bacon Cheddar Scones
Adapted from River Cottage Bread Handbook basic scone recipe
300 g. flour
2 tsp. baking powder
salt & black pepper
75g. butter, soft
120 ml milk + 1 Tb. yogurt (or use 120ml buttermilk!)
140g (4 strips) cooked bacon, chopped/crumbled – I prefer streaky bacon but you could use British rashers too
75g. grated sharp/mature cheddar cheese
Preheat oven to 200c / gas mark 6.
In a bowl, stir together flour, baking powder, salt/pepper, cheese and bacon. Now pour in the egg, milk, yogurt and butter. Stir until JUST incorporated. With scones, you want to mix them as little as possible to keep them nice and tender. Overmixing = hard scones which is not good. So incorporate in the wet ingredients, and then turn out onto a floured board and shape into a circle using your hands. Slice the circle into 8 wedges. Brush each wedge with milk and sprinkle pepper on top. Bake for 15 minutes until golden brown on top and cooked through.
Makes 8 scones.