100 grams of Bacon (cubed)
50 grams of grated cheese
450 grams of plain flour
3 tea-spoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
Making Bacon & Cheese Scones
Set your oven to 200 degrees Celsius. Fry the Bacon in a frying pan and pull to the side. Add flour, margarine (this goes easiest if its room temperature) and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Use a fork or ladle with holes to strain the bacon from the fat and i to the milk mix with the grated cheese. Pour the mix into the dent that you made in the crumbled dough. Mix well until it all makes a dough.
Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half, mine halved themselves easily for some reason, and add a your favourite jam and a touch of sour cream.
Tip: I’m gonna freeze some of mine, because well we are two people and can’t eat them all. I read up on it online and it seems you can freeze them well. I would recommend popping them in the oven on a 150 degrees Celsius and give them a few minutes. Have a look at them and figure out how long you should give them. Every oven is different.
These make breakfast so awesome!