For years I only ever made sweet scones until one day I wanted to make scone but I had no sweet add-ins in the cupboard so I had to look to the fridge. Where I found an array of savory possibilities, three that stood out being Bacon, Cheese and Sweetcorn. Images of some kind of Pizza/Scone hybrid flashed into my mind. It's from there I started to experiment with creating this savory scone I had imagined. My first batch of these scone used Cheddar Cheese which gave a nice flavour bout I found the texture of the scone were slightly off as when the Cheese melted it didn't set back so the scones were cooled they tasted almost under cooked as the inside was very soft.
The next batch I made I used Grated Mozzarella which gave a much better texture to the scone while also giving a great taste and brought me one step closer to getting that Pizza-y feel. I also tried these Scones with Pepperoni but they didn't crisp up as well as the streaky bacon. The crispy bacon acts as a lovely contrast to the creaminess of the Cheese and sweetness of the Sweetcorn as well as adding great colour contrast to the scones. You can also add in sun-dried tomatoes or slow roasted peppers to add in an extra colour and the sun-dried tomatoes cook down to create almost an sauce within the scone.
Ingredients:
(Makes 8-10)
- 225g Self-raising Flour - Plus extra for dusting
- 75g Butter - Chilled and cut into cubes
- 120mls Milk
- 100g Streaky Bacon cubes
- 100g Grated Mozzerella
- 80g Sweetcorn
- 8-10 Teaspoons of Onion Chutney
- 1 Egg - Whisked
Instructions:
1. Preheat the oven to 180°C. Line a baking sheet with parchment paper or a silicone baking mat. Heat a frying pan over a medium heat and cook the Streaky Bacon till cooked and just starting to crisp.
2. Tip out onto kitchen paper to allow them to cool and drain off any excess fat.
3. Sieve the Flour into a large bowl and add in the cubes of Butter. Rub the Butter between your fingertips into the flour until your mixture resembles coarse crumbs.
4. Add in the Bacon, Cheese and Sweetcorn and mix through to evenly disperse the add-ins.
5. Gradually add in the milk and mix until you have a soft dough.
6. Turn out onto a floured work surface and lightly knead until the dough comes together. Press down with your hands until you reach a thickness of around 2.5cm. Using a 4cm pastry cutter cut into scones.
7. Re-work the trimmings to make the remainder of the scones. Place scone onto prepared tray and brush some beaten egg on top of each scone.
8. Bake in the top of the oven for 12 minutes until golden. Transfer to a wire rack to cool.
9. To serve, allow to cool slightly then half the scones and place a Teaspoon of Onion Chutney on each scone.
“Humor keeps us alive. Humor and food. Don't forget food. You can go a week without laughing.”
These look very tasty. The pictures are great too. Awesome Jackie!
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