James Moffatt
This savoury scone recipe ticks a lot of boxes – it is perfect for the afternoon munchies, snacks and kids lunchboxes, plus they freeze well. And while they are yummy all on their own, it is hard to go past them warm and slathered with butter.
Looking for more lunchbox ideas? Or more scone variations, like our popular date scone recipe.
Ingredients
Method
1.Preheat oven to 200C/180C fan-forced. Grease a baking tray with butter and dust it with the extra flour, or line the tray with baking paper.
2.Gently combine 2 cups of the cheese with the bacon, flour, salt and cayenne pepper in a large bowl. Slowly add the milk (do not add it all at once) and gently mix the dough with a loose hand.
3.When the mixture is just combined, tip it out onto a floured bench and gently bring it together. The trick is to not over-mix the dough, or the scones will be tough. Roll dough out to a 20cm square.
4.Using a floured knife, cut into 16 smaller squares. Place on prepared tray and sprinkle over the remaining cheese. Bake the scones in the preheated oven for 20 minutes, or until they are very golden.
Scones will keep in an airtight container for up to 3 days, warm in a microwave for 10 seconds to freshen. Suitable to freeze for up to 1 month.
Note
