Serve the scones while still warm with butter (or cream) and mom’s favourite jam.
Giant Bacon and Cheese Scone
- 200 g Eskort Diced Bacon, fried crispy
- 560 ml (2 ¼ C) flour
- 2 eggs
- 5 ml (1 t) salt
- 5 ml (2 ½ t) baking powder
- 250 ml (1 C) cream
- 250 ml (1 C) buttermilk
- 250 ml (1 C) cheddar cheese, cubed
- 1 egg
- apricot jam
- Preheat the oven to 180°C.
- In a large mixing bowl add all the ingredients and mix until well combined. It will make a soft ball of dough (almost still a batter).
- Place the dough on a flour-dusted surface and form it into a 5 cm thick round shape.
- Divide the dough into 8 and place onto a baking tray.
- Beat the egg and glaze the scones.
- Bake for 20 minutes.
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