Bacon, Cheddar & Spring Onion Scones

I’m a grazer. Of course, I’ll appreciate (and eat) any good food placed in front of me, but in my ideal world, it won’t be confined to three portions a day. When I get the munchies, my usual snack of choice is a tub of yoghurt (trying to be healthy) – however, occasions arise when something a little more substantial is required (usually between the hours of 15h00 – 16h00), which is where these scones are a triumph. Filled with crispy bacon, spring onion and cheddar, quickly warmed in the microwave and served with a little butter, you don’t get much yummier for an afternoon snack.

Even if you don’t find yourself scrounging around the fridge looking for a snack, these also great for the breakfast table, or as part of a special brunch. Feel free to experiment with fillings too – bacon can be substituted with biltong, the cheddar can be replaced with feta – I think some finely chopped peppadews would also be lovely if you have available.

Bacon, Cheddar and Spring Onion Scones
Makes 12
Adapted from Spoon Fork Bacon

2 cups flour
2 tablespoons caster sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup cold butter, cut into small cubes
4 strips bacon, cooked and crumbled
2/3 cup cheddar cheese, grated
2 spring onions, thinly sliced
½ cup buttermilk
¼ cup cream

Preheat the oven to 190 degrees C. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. 
Rub the cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture looks like fine, yellow breadcrumbs.

Add the bacon, cheese and green onions, mix together until well combined. 
Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough. Place fridge for about 30 minutes.
Once chilled, roll out and flatten to about 2cm thick. Cut into shapes of your choice (I did circles) and place the scones onto a non stick baking tray.

Brush tops of each scone with a little cream and bake for about 20 to 25 minutes or until the scones puff up and the tops are golden brown.

Serve warm with a little butter.


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