Ingredients
- 80g butter
- 240g flour
- 1 Tbsp baking powder
- Pinch fine salt
- 80 ml buttermilk or yoghurt
- ½ cup (approx) milk
- Handful fresh herbs (basil, parsley, thyme, rosemary or chives)
- 100g bacon, cut small and cooked in a pan until crispy (bacon ends work a treat)
HERB AND BACON SCONES
Method
- Preheat oven to 200C In a large bowl add the flour, baking powder and salt
- Stir to combine
- Rub in the butter with your finger-tips until your mix resembles coarse breadcrumbs
- Add the herbs and bacon bits and mix to combine
- Using a bread and butter knife add the buttermilk or yoghurt and ½ the milk
- Cut through the mixture with your knife and add more milk if your mixture looks dry
- Tip the dough out onto a lightly floured bench, lightly knead the dough so it just forms together
- Flatten it slightly and mould it into a rectangle about 15-20cm long and 10 cm wide
- Cut into 8 scones either with a round cutter or cut into 8 even sized pieces
- Place onto a baking tray and bake for 15 -20 minutes
- Remove from oven when golden and fluffy
- Wrap in a clean tea-towel and cool on a wire rack
Comments
TIPS FOR LIGHT AND FLUFFY SCONES
The biggest tip for making any type of scone is not to over-work the dough. The less you handle it the better!
Use up old (sour) milk or cream as it works the same as buttermilk or yoghurt. If you don’t have buttermilk or yoghurt at home then by all means use milk.
If using cheese you can omit the butter as a lot of fat seeps out of the cheese.
When moulding ready for cutting, keep your dough on the thick side as you will get higher and more impressive scones.
Thank you to Waitaki Bacon and Ham for supporting this demonstration
To download a printable version of this recipe click here
