International dishesSavory CakesEurope and North Americaabout 50 minutes
Savory cheddar and bacon scones come out with a crisp crust, an airy crumb and a gentle salty edge. The risk is overworking the dough, which leaves the scones dry and hard.
The butter spends at least 30 minutes in the freezer and is grated straight into the flour, then mixed until the whole thing looks like fine crumbs. The cream goes in slowly with a light hand, only until the dough just holds together.
This batch weighs about 928g, at roughly 373 calories per 100g.
Method
Heat the oven to 220 degrees C. Spray a baking tray with oil or line it with baking paper.
Put all the flour in a large bowl, grate 60g frozen butter straight into it with a cheese grater, then mix lightly with a fork or your fingers until the mixture looks like fine crumbs.
Add 100g shredded cheddar cheese, 3 chopped spring onions and the bacon, fried crisp and chopped, then mix through evenly.
Pour in about 250ml heavy cream and mix gently until the dough starts to hold together. If it still looks dry, add the remaining 50ml cream a little at a time until the dough is soft.
Dust the work surface with flour, tip the dough out and shape it into a slab about 30 to 35cm long and 10cm wide without kneading it. Cut it into triangles about 3 to 4cm thick.
Set the scones on the tray at least 5cm apart, brush the tops with cream and add ground black pepper if you like.
Bake for 20 to 22 minutes, until the tops are golden brown and a skewer comes out dry. Cool on a rack for about 5 minutes before serving.
Tips
The butter needs at least 30 minutes in the freezer for an airy crumb and a crisp crust.
Overworked dough turns the scones dry and hard.
Dry dough takes the rest of the cream a little at a time rather than all at once.
Scones spaced at least 5cm apart rise evenly and cook through to the edges.
Salted butter, sour cream or a green salad all suit them.
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