- 15 mins
- 25 mins
- Makes 8
|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|
|1 cup Devondale 3 Cheese Blend + extra ¼ cup for topping|
|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|
Preheat oven to 200c. 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 cheese, bacon and jalapeno 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 top each with the remaining ¼ cup of 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.