Name: Bacon, egg and mustard scones
Cook time: 15 min
Total time: 15 min
Ingredients: 2 bacon rashers, finely chopped; 2 1/4 cup (335g) self-raising flour; 90 gram butter, chopped; 2 hard-boiled eggs, finely chopped; 1/4 cup (20g) finely grated parmesan cheese; 2 tablespoon chopped fresh chives; 1 tablespoon seeded mustard; 1 cup (250ml) milk, approximately; 2 tablespoon finely grated parmesan cheese, extra

Ingredients

2 bacon rashers, finely chopped

2 1/4 cup (335g) self-raising flour

90 gram butter, chopped

2 hard-boiled eggs, finely chopped

1/4 cup (20g) finely grated parmesan cheese

2 tablespoon chopped fresh chives

1 tablespoon seeded mustard

1 cup (250ml) milk, approximately

2 tablespoon finely grated parmesan cheese, extra

Method

1.Preheat oven to 220°C. Grease 23cm round sandwich cake pan. Cook bacon in pan, stirring, until crisp; drain, cool.

2.Sift flour into medium bowl, rub in butter. Add bacon, eggs, cheese, chives and mustard, stir in enough milk to mix to a soft, sticky dough.

3.Turn dough onto floured surface, knead until smooth. Press dough out to 2cm thickness, cut into 5cm rounds. Place rounds into prepared pan, brush with a little extra milk, sprinkle with extra cheese.

4.Bake about 15 minutes.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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