-
- Prep
- 15 mins
-
- Total
- 25 mins
-
- Serving
- Makes 8
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Ingredients
| 2 cups plain flour |
| 1 tbls baking powder |
| ½ teas baking soda |
| 2 tsp sugar |
| 1 tsp salt |
| 70gm cold butter, cut into small cubes |
| 250g Devondale Tasty Cheese |
| 5 rashers bacon, cooked and finely chopped |
| 1-2 jalapeno peppers, deseeded and finely chopped, optional |
| 1 cup sour cream |
| 1 egg + 1 teas water, beaten for egg wash |
Directions
- Preheat oven to 200°c. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
- Using your fingertips, work butter into dry mix until it resembles breadcrumbs.
- Mix in the bacon, jalapeno and cheese (leaving one handful aside to sprinkle on top) until evenly distributed.
- Add the sour cream and mix until the dough just comes together. Do not over work.
- Tip the dough onto a lightly floured work surface and press into a rectangle measuring approximately 28cm x 17cm and 4cm high.
- Cut dough into 8 equal squares then place scones onto a lined baking sheet.
- Brush scones with egg wash and sprinkle each scone with the remaining cheese.
- Bake for 25 minutes or until scones have cooked through and cheese is golden brown.
- You can easily substitute jalapenos with chopped sundried tomatoes or spring onions.
