Let your scones take on a savoury twist by adding bacon, chives and a bit of cheese.
These bacon and chive triangle scones are a great lunchtime treat, or you might like to serve them up for morning or afternoon tea. They are super easy to make and can make the perfect accompaniment to all sorts of soups during the chillier months of the year.
- 2 tablespoons olive oil
- 6 bacon rashers, trimmed of rind and excess fat, chopped finely
- 1 brown onion, halved and chopped finely
- 300g (2 cups) self-raising flour
- 20g butter
- 250ml (1 cup) milk
- 2 tablespoons fresh chives, finely chopped
- Plain flour, to dust
- 1 tablespoon milk, extra
- 3/4 cup of shredded Cheddar cheese
- 2 teaspoons poppy or sesame seeds, optional
- Butter, extra to serve
1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
2. Heat oil in a frying pan over medium heat. Add bacon and cook, stirring, for 2 minutes or until crisp. Add onion and cook, stirring, for 5 minutes or until soft. Transfer to a plate lined with paper towel. Set aside for 5 minutes to cool.
3. Place flour in a bowl. Use your fingertips to rub butter into the flour mixture until it resembles breadcrumbs. Combine milk, chives and bacon mixture in a jug. Make a well in the centre of the flour mixture, add cheese and add the milk mixture. Use a knife in a cutting motion to mix until just combined. Bring the dough together with your hands. Turn onto a floured surface and knead until smooth.
4. Shape dough into a 2cm-thick disc. Use a 5cm0diameter pastry cutter dipped in flour to cut the scones into triangular shapes. Place the scones side-by-side on tray. Brush with extra milk and sprinkle with the poppy/sesame seeds.
5. Bake in the preheated oven for 15 minutes or until golden brown. They should make a hollow sound when tapped on the top. Remove from the oven and transfer to a wire rack. Serve with extra butter.
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