All scones are not equal . . . or are they? What makes a scone a scone, or a biscuit a biscuit? Are they interchangeable? Are they the same thing? So many questions about scones and one could debate these things for hours . . .
I contend that scones and biscuits are two completely different things, both in how you put the ingredients together and in how they taste . . . I think scones are a bit lighter in texture than biscuits . . . most are sweet, but not all . . . as evidenced by these very delicious savoury Cheese, Spring Onion & Bacon Scones I am showing you today.
Just look at how light and puffed up these beautiful scones are. They were fabulous served for breakfast this morning with hot cocoa . . . but I think they would also be gorgeous served with eggs, or thick slices of ham . . . .
With salads or soups for lunch . . . in a portable lunch at the office, or enjoyed in leisure at home . . .
In the evenings in front of the telly with a bit of chutney . . . and softened butter for spreading . . .
A scone does not have to be sweet to be enjoyed with abandon . . . these lovely svoury scones could not be more enjoyable, being filled as they were, to the hilt with strong cheddar cheese, smoky salty bacon bits and sharp spring onions . . .
Todd and I could not resist scarfing down one a piece almost as soon as they came out of the oven . . . oh boy but they were some delicious!
*Cheese, Spring Onion & Bacon Scones*makes 10 large sconesPrintable Recipe
These would be great served for breakfast or lunch, with soup, eggs, salad, etc. I confess, they are also pretty tasty with jam.
500g self raising flour (3 1/2 cups + 1TBS)125g cold butter, cubed (1/2 cup)90g mature cheddar cheese, grated (3/4 cup, Sharp cheddar)90g streaky bacon, cooked and finely chopped (about 10 slices)2 spring onions, trimmed and finely choppedfine sea salt and freshly ground black pepper1 large free range egg, beaten180ml milk, approximately (3/4 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
Sift the flour into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 3/4 of the grated cheese (reserve the remainder to sprinkle), the bacon and the onions. Mix the beaten egg with 3/4 of the milk. Add to the dry mixture a bit at a time, stirring it in and tossing it together with a fork, until the mixture comes together and forms a soft dough, only using the remainder of the milk if needed.
Turn out onto a lightly floured surface and cut the dough in half. Shape each half into a ball and flatten the balls slightly to an 8 inch round. Place each round on the baking sheet, leaving plenty of space in between. Cut each round into 5 wedges and push the wedges slightly apart. Sprinkle with the reserved cheese.
Bake for 15 minutes until well risen and golden brown.
The original recipe came from a book I picked up at a National Trust shop the last time we were visiting one of their gardens. It is entitled simply, "The National Trust Book of Scones," containing over 50 delicious scone recipes and some curious crumbs of history.
Good on their own . . . . but also quite tasty with a bit of jam. Don't judge me! This was actually quite tasty! Bon Appetit!
