Breakfast Scones

Breakfast Scones.
{made with cheese, bacon & spring onion}
breakfast scones 3

Perfect for breakfast or tucked into lunchboxes these savoury bites are delicious on their own as they’ve already got cheese, bacon and spring onion in the mix.
breakfast scone close up
breakfast scones 2

When a recipe calls for crumbling of butter into flour such as for scones or pastry I’m finding myself turning more and more to my KitchenAid food processor to quickly render a breadcrumb texture that would leave my fingers caked in butter and flour had I to do it by hand.
breakfast scones on wire trayThis recipe is from my first cookbook ‘Gimme the Recipe’ published in 2012.

Breakfast Scones:
Makes 15-20 medium size scones.
You will need:
450g self-raising flour
½ tsp baking powder
100g unsalted butter
1 tbsp olive oil
75g cheddar cheese
6 rashers
2 spring onions
2 tbsp wholegrain mustard
1 egg
225ml milk
1 egg and milk to glaze.
Method:
Preheat the fan oven to 180oC.
Lightly grease two or three baking trays with a little butter.
Mix the flour and baking powder in a large bowl.
Cut the butter into cubes and crumble together with the flour with your fingertips until it resembles breadcrumbs.
Heat the olive oil in a frying pan over a medium heat and lightly fry the rashers.
Coarsely grate the cheddar cheese and add to the flour.
When the rashers are cooked use a kitchen food scissors to trim off the fat and then snip them in small pieces into the flour.
Rinse the spring onion and use a kitchen food scissors to snip them into the flour.
Add the mustard and use a fork to mix it with the flour, cheese, rashers and onion.
Lightly beat the egg and then add it with enough milk to moisten to a soft doughy texture (not too wet – if it is too wet just add a little more flour).
When the dough is combined gather it into a ball with your hands and lightly knead on a floured board.
Use a lightly floured rolling-pin to flatten the dough out to a thickness of approximately 2cm.
Use a round pastry cutter to cut out approximately 15-20 scones depending on size.
Place the scones on the greased baking trays and brush the tops and side with some beaten egg and milk mixed together.
Bake for 15 – 20 minutes until nicely risen and golden brown.
Cool on a wire rack.
‘Til next time, Sheila.

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