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Mama Bake Bacon and cheese scones

Mama Bake Scones

Mama Bake Bacon and cheese scones
Recipe by: Tumi Mogoai 
Makes: 8- 10 scones
Recipe time: 30 min
2 cups  cake Flour
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons Clover Mama Bake, cold
1 cup very coarsely grated or diced cheddar cheese
1/3 cup sliced fresh chives or 1/3 cup finely diced spring onion tops (the green part)
1 cup bacon, cooked, cooled, and crumbled
3/4 cup + 2 tablespoons cream or whipping cream, more if needed
Preheat the oven to 180°C with a rack in the middle. Lightly grease a baking sheet, or line it with parchment.
Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
Mix in the cheese, chives/spring onion, and bacon until evenly distributed.
Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
Pat the dough into a smooth thick rectangle. Use a knife or cookie cutter to cut the disk into 8 wedges or rounds, spreading the wedges apart. Transfer the cut dough onto the baking tray
Brush the scones with a bit of cream; this will help their crust brown, or you can also use egg wash
Bake the scones in the oven for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

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