Cheese and bacon scones

Cheese and bacon scones

A savoury scone with cheese and bacon – what’s not to love!  The recipe is really simple too.

Unlike fruit scones, the mix is wetter and therefore baked in a muffin tin.  Does this make them #scoffins or #scuffins?

Cooking surfaces

BBQ Temperature

200°C

Ingredients

  • 10 rashers streaky bacon
  • 275g self-raising flour
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 100g butter, cut into cubes, and extra for greasing
  • 150 ml milk
  • 50 ml vegetable oil
  • 1 egg
  • 150g grated cheese (I used cheddar)
  • handful chopped chives

Equipment

  • Just your EGG, a ConvEGGtor and a baking stone

Method

  1. Setup your Egg for an indirect cook at 200°C. Place your stainless grid on your convEGGtor and then place the baking stone on top of them. You need all of these to preheat.
  2. Grease a 12-hole muffin tin.
  3. Fry the bacon for 5 minutes, until golden.  Let it cool down, then chop into small chunks and set aside.
  4. Mix your flour, salt and baking powder in a bowl.
  5. Add the butter cubes and mix with the tips of your fingers until you’ve rubbed it into fine crumbs. I do this by hand but you could use a food processor.
  6. In a small bowl, whisk together the milk, oil and egg. Tip into the dry ingredients and mix gently until combined (you’ll still have some lumps).
  7. Stir in the the bacon, cheese and chives.  Spoon the mix into the muffin tin (it’s a wetter mix compared to fruit scones).
  8. I had some spare grated cheese and sprinkled this over the top of the scones.
  9. Pop the muffin tin onto the hot baking stone and cook for about 20 minutes until the tops are golden brown.

To serve

  • Serve them warm

 

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