I love and afternoon tea, especially the scones, but I’m definitely all about the savoury food. So I wanted to make something a little different with a savoury version for Afternoon Tea. I think we can all agree that cheese scones are delicious but I wanted to add a little extra flavour, so decided on bacon and spring onions, because what a combination!
Cheese, Bacon, & Spring onion scones
Makes 6 (medium) to 8 (small) scones
- 225g self-raising flour
- pinch of cayenne pepper
- pinch of salt
- 1 tsp baking powder
- 55g chilled butter, cut into cubes
- 120g mature cheddar cheese, grated
- 3 rashers of streaky bacon, finely chopped
- 3 spring onions, finely chopped
- 100-120ml milk, plus 1 tbsp for glazing
- Candied Jalapeno Hot Relish (Buy Here)
- Philadelphia cream cheese
- Heat the oven to 200C/180C fan/Gas 6.
- Sift the flour, baking powder, salt and cayenne pepper into a bowl and make sure they are thoroughly combined.
- Add the butter to the bowl and combine with fingertips until it makes a breadcrumb consistency.
- Sprinkle 100g of the cheese into the bowl and rub into the mixture.
- Add the bacon and spring onions and distribute evenly.
- Make a well in the middle and add most of milk and make a fairly soft but firm dough. Add the remainder of the milk a little at a time to find the right consistency.
- Lightly flour a surface and roll out until 2cm thick.
- Cut out the scones with a cutter, then put on a baking tray, glaze with milk and sprinkle on the remaining cheese.
- Bake for 18-20 minutes or until golden brown and cooked through.
- Let the scones cool for 15 minutes and serve still warm with cream cheese and Hot Relish and a cup of tea.