Cheese and Bacon Scones

Tony is craving for scones last night. However, I decided not to bake sweet scones wanted to try making savoury scones for a change.

Recipe adapted from here.

Ingredients:
3 Rashers bacon, rind removed, finely chopped
3 Cups self-raising flour
80g Butter, cubed
100g Tasty Cheese, finely grated
1 to 1 1/4 cups milk
1/2 Red Capsicum, cut into 1cm long thin strips-I wanted to add some colour to the scones so I put in Red capsicum as I have 1 capsicum leftover. (optional)
Extra Flour, for dusting
Butter, extra, to serve

1.Preheat oven to 200°C. Line a flat baking tray with baking paper. I used a muffin tray instead, grease generously with oilso that you can remove it easily after bake. 

2.Heat a non-stick frying pan over medium-high heat. Add bacon (and capsicum) and cook, stirring, for 4 minutes or until golden. Transfer to a plate lined with paper towels. Cool completely.

3.Sift flour into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Add bacon and cheese. Mix well.

4.Make a well in centre of mixture. Add 1 cup milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn dough onto a lightly floured area. Knead dough gently until smooth (take care not to knead too much).

5.Pat dough until 2.5cm thick. Using a 5cm cutter, press gently and cut 16 rounds from dough. Place 1cm apart on the tray. Sprinkle tops of scones with flour. If you are using muffin tray just like me, mould the dough into small balls to fill the muffin tray. Bake for 20 to 25 minutes or until golden and well risen. Serve scones hot with butter.