Bacon is a wonderful thing. I have chatted with a few vegetarian friends about what if anything they miss most and usually it’s beef. But I think if I was vegetarian I would miss bacon most. We eat bacon usually 2-3 times a week. I saw a recipe for ham, capsicum and cheese scones and immediately knew bacon would make it better. So I made you these bacon, cheddar & rosemary scones.
These scones are lovely. They are light and slightly crumbly, but not dry and they are packed with crispy bacon pieces and cheese. While I only used a small amount of rosemary the flavour comes through beautifully to round out these scones.
Upon taking these out of the oven, they smelt so incredible that I couldn’t wait I had to try one right away. I split it in half and slathered it with butter. It was incredible! I love scones and have never tried savoury scones before these and now I know I have been missing out.
I have been intimidated by making scones, if you overwork them they are heavy and doughy. But please, I implore you try these. This recipe really is easy and I promise you will end up with perfect scones.
Bacon, Cheddar & Rosemary Sconces
- 4 cups self raising flour
- 1 tablespoon rosemary, finely chopped
- 100 grams butter, cold cut in cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 180 grams diced bacon, browned
- 2 cups cheddar cheese, grated
- 1 & 1/2 cups milk
Preheat the oven to 180 degrees. Oil a baking tray and coat with flour.
Place the flour and rosemary in a bowl and add the butter. Rub the butter into the flour using your fingertips until the mix resembles fine breadcrumbs.
Stir in the bacon and 1 & 1/2 cups of cheese. Add the milk and use knife to cut the milk in until just combined. Take care not to overmix.
Tip the mix onto the prepared tray and shape into a rectangle, using a butter knife cut the dough into 8 pieces and seperate slightly.
Brush with a little milk and spinkle over remaining cheese. Bake for 20-25 minutes or until golden. Serve warm with butter and enjoy!